Ingredients:

  • 1 pound (450g) dried Hakka noodles (or chow mein noodles)
  • 1 tablespoon vegetable oil (for boiling noodles)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch (cornflour)
  • ½ teaspoon ground ginger
  • ¼ teaspoon white pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon sesame oil
  • ¼ cup (60ml) water
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 carrot, julienned
  • 4 green onions, chopped (for garnish)
  • Optional: 1-2 small red chilies, finely chopped (for heat)

Instructions:

  1. Cook noodles according to package directions. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
  2. In a bowl, combine shrimp with soy sauce, cornstarch, ginger, and white pepper. Toss to coat. Let sit for at least 10 minutes.
  3. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce (if using), rice vinegar, sugar, sesame oil, and water.
  4. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
  5. Add remaining tablespoon of vegetable oil to the wok. Add garlic and ginger and sauté for 30 seconds until fragrant. Add onion, bell peppers, and carrot. Stir-fry until vegetables are tender-crisp, about 3-5 minutes.
  6. Add the cooked noodles and sauce to the wok. Toss well to coat the noodles evenly.
  7. Add the cooked shrimp back to the wok. Toss everything together until heated through.
  8. Garnish with chopped green onions and red chilies (if using). Serve immediately.