In a mixing bowl, combine the Sweet Soy Sauce (4 tablespoon), Soy Sauce (1 tablespoon), Oyster Sauce (2 teaspoon), and Ground White Pepper (2 dash).
Heat Cooking Oil (1/4 cup) in a wok over medium-low heat. Add the Shallot (2), then increase the heat to medium.
Remove the shallots from the wok using a spider skimmer or a soup skimmer when they are just about golden brown. Spread them out on a paper towel so that it can soak up the excess oil.
Use a wok spatula to remove most of the oil from the wok, leaving behind about 2 tablespoons of the oil.
Add Garlic (2 clove) to the wok, followed by the Medium Shrimp (8). Stir-fry for about 30 seconds or until the shrimp are halfway cooked.
Add Green Cabbage (2 cup). Stir-fry until slightly softened, about 1 minute.
Add Egg Noodles (1.5 pound). Give the sauce a stir, then pour the sauce over the noodles. Stir-fry the noodles to distribute the sauce evenly.
Add Bean Sprouts (1 1/2 cup) to the wok. Stir to combine all the ingredients well, then transfer the noodles to a serving dish.
Top with crispy shallots, Red Chili Pepper (to taste), and Scallion (to taste), with Lime (to taste) on the side.