Stir-Fried Cantonese Egg Noodles with Shrimp

1.Bring a large pot of water to a boil. Add the fresh Cantonese egg noodles and cook for 1-2 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.

2.In a small bowl, mix the light soy sauce, oyster sauce, sesame oil, white pepper, and water. Set this sauce mixture aside.

3.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and are just cooked through. Remove the shrimp from the wok and set aside.

5.Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 20 seconds until fragrant but not browned.

6.Add the julienned carrot and snow peas to the wok. Stir-fry for 2 minutes until vegetables are crisp-tender.

7.Add the drained noodles to the wok along with the sauce mixture. Toss everything together gently to coat the noodles evenly with the sauce and to warm through, about 1-2 minutes.

8.Return the cooked shrimp to the wok along with the bean sprouts and sliced green onions. Stir-fry for another 1-2 minutes until the bean sprouts are slightly softened but still crunchy.

9.Taste and season with salt if needed. Remove from heat immediately to avoid overcooking.

10.Serve the stir-fried Cantonese egg noodles with shrimp hot, garnished with additional sliced green onions if desired.