Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1 pound (450g) fresh or dried chow mein noodles
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) white pepper
  • 2 tablespoons (30ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, minced
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup (100g) shredded cabbage
  • 1 cup (100g) bean sprouts
  • 2 scallions, chopped, for garnish

Instructions:

  1. Marinate shrimp with soy sauce, cornstarch, and sesame oil. Set aside.
  2. Cook chow mein noodles according to package directions. Drain well and toss with a little sesame oil to prevent sticking.
  3. Whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, ginger, and white pepper in a small bowl.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant. Add onion and bell pepper and stir-fry until slightly softened. Add cabbage and bean sprouts and stir-fry until slightly wilted.
  5. Push the vegetables to the side and add the shrimp to the wok. Stir-fry until pink and cooked through.
  6. Add the cooked noodles to the wok with the vegetables and shrimp. Pour the sauce over everything and stir-fry until well combined and heated through.
  7. Garnish with chopped scallions and serve immediately.