Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • Pinch of white pepper
  • 1 pound (450g) fresh or dried chow mein noodles (egg noodles), cooked according to package directions
  • 2 tablespoons (30ml) vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, minced
  • 1 cup (115g) sliced carrots
  • 1 cup (120g) sliced cabbage
  • 1 cup (100g) bean sprouts
  • 1/2 cup (50g) sliced scallions (green onions)
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional, but adds depth of flavor)
  • 1 tablespoon (15ml) hoisin sauce
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5ml) cornstarch
  • 1/4 teaspoon (1ml) white pepper

Instructions:

  1. In a bowl, combine shrimp with soy sauce, cornstarch, sesame oil, and white pepper. Toss to coat and let marinate for at least 10 minutes.
  2. Cook chow mein noodles according to package directions. Drain and set aside.
  3. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, cornstarch, and white pepper.
  4. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; stir-fry until fragrant (about 1 minute).
  5. Add carrots and cabbage; stir-fry for 2-3 minutes, until slightly softened.
  6. Push the vegetables to the side of the wok. Add the marinated shrimp and cook until pink and opaque (about 2-3 minutes).
  7. Add the cooked noodles and bean sprouts to the wok. Pour the sauce over the noodles and vegetables. Toss everything together until well coated and heated through.
  8. Garnish with sliced scallions and serve immediately.