Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tsp Cornstarch
  • 1 tbsp Shaoxing Wine
  • 0.25 tsp White Pepper
  • 3 tbsp Light Soy Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tbsp Oyster Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sugar
  • 2 tbsp Low-sodium Chicken Broth
  • 12 oz Fresh Lo Mein Noodles
  • 2 cups Shredded Napa Cabbage
  • 1 large Carrot, julienned
  • 1 cup Snap Peas
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 3 Scallions, cut into 2-inch batons
  • 1 tbsp Canola oil

Instructions:

  1. Whisk the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and chicken broth in a small bowl until the sugar dissolves.
  2. In a separate bowl, toss the shrimp with cornstarch, Shaoxing wine, and white pepper. Marinate for 10 minutes to velvet the protein.
  3. Boil fresh lo mein noodles for 2–3 minutes (or 1 minute less than package directions for dried) until al dente. Drain and rinse with cold water.
  4. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Sear the shrimp until just pink and opaque, then remove from the pan.
  5. Stir-fry garlic, ginger, and carrots for 30 seconds. Add cabbage and snap peas, tossing until crisp-tender.
  6. Return shrimp to the pan along with noodles and the prepared sauce. Toss vigorously over high heat for 1-2 minutes until the sauce emulsifies and coats every strand.
  7. Garnish with scallion batons and serve immediately.