Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) rice wine or dry sherry
  • 1 tsp (5ml) cornstarch
  • 1/2 tsp (2.5ml) ground white pepper
  • 1 lb (450g) fresh or dried Asian-style noodles (e.g., lo mein, chow mein, udon)
  • 2 tbsp (30ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp (15ml) ginger, grated
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tbsp (30ml) oyster sauce (optional, but highly recommended!)
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1/4 cup (60ml) chicken broth or water
  • 1/4 cup (60ml) chopped green onions, for garnish
  • 1 tbsp (15ml) sesame seeds, for garnish (optional)
  • Chili flakes, to taste (optional)

Instructions:

  1. Combine shrimp, soy sauce, rice wine, cornstarch, and white pepper in a bowl. Marinate while prepping other ingredients.
  2. Cook noodles according to package directions. Drain and set aside.
  3. Whisk together soy sauce, oyster sauce (if using), sesame oil, brown sugar, rice vinegar, and chicken broth in a small bowl.
  4. Heat vegetable oil in a wok or large frying pan over medium-high heat. Add garlic and ginger, and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  5. Add marinated shrimp to the wok and cook until pink and opaque (about 2-3 minutes per side).
  6. Add the cooked noodles and sauce to the wok. Toss well to coat everything evenly.
  7. Garnish with green onions, sesame seeds (if using), and chili flakes (if using). Serve immediately.