Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp black pepper
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 12 oz chow mein noodles
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp vegetable oil
  • 2 stalks green onions, sliced

Instructions:

  1. Whisk together the honey, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl. Note: This prevents the honey from clumping when it hits the hot pan.
  2. Toss the shrimp with 1 tablespoon of soy sauce, cornstarch, and black pepper. Note: This creates the velveting effect for a silky texture.
  3. Heat 1 tablespoon of vegetable oil in a wok over high heat until shimmering.
  4. Sear shrimp in a single layer for 1-2 minutes per side until opaque and pale pink, then remove from the pan and set aside. Note: Removing them now prevents them from becoming rubbery.
  5. Add the remaining 1 tablespoon of vegetable oil to the pan.
  6. Sauté the minced garlic and grated ginger for 30 seconds until fragrant but not brown.
  7. Add shredded cabbage and julienned carrots, stir frying for 2-3 minutes until slightly wilted.
  8. Return the cooked noodles and seared shrimp to the wok.
  9. Pour the prepared honey garlic sauce over the mixture and toss vigorously over high heat for 2 minutes until the sauce reduces to a glossy glaze.
  10. Stir in sliced green onions and remove from heat immediately.