Cooking Instructions
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Step 1
In a mixing bowl, combine the
Sweet Soy Sauce (1/4 cup)
,
Soy Sauce (1 Tbsp)
,
Oyster Sauce (1/2 Tbsp)
, and
Ground White Pepper (2 dashes)
.
Step 2
Heat
Cooking Oil (1/4 cup)
in a wok over medium-low heat. Add the
Shallots (2)
, then increase the heat to medium.
Step 3
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.
Step 4
Use a wok spatula to remove most of the oil from the wok, leaving behind about 2 tablespoons of the oil.
Step 5
Add
Garlic (2 cloves)
to the wok, followed by the
Medium Shrimp (8)
. Stir-fry for about 30 seconds or until the shrimp are halfway cooked.
Step 6
Add
Green Cabbage (2 cups)
. Stir-fry until slightly softened, about 1 minute.
Step 7
Add
Egg Noodles (1.5 lb)
. Give the sauce a stir, then pour the sauce over the noodles. Stir-fry the noodles to distribute the sauce evenly.
Step 8
Add
Bean Sprouts (1 1/2 cups)
to the wok. Stir to combine all the ingredients well, then transfer the noodles to a serving dish.
Step 9
Top with crispy shallots,
Red Chili Peppers (to taste)
, and
Scallions (to taste)
, with
Limes (to taste)
on the side.
