INGREDIENTS

• 1/2 lb of shrimp
• 1/2lb Noodles
• 1/2 egg white
• 1 Pinch of salt
• 2 Pinch of white pepper
• 2 Teaspoon sesame seed oil
• 1.5 Tablespoons of corn starch
• 5 Tablespoon of oil
• 1/2 Cup of peapods
• 1 Cup of mushrooms
• 1 Cup of bean sprouts
• 1/2 Cup of white onions
• 1 Teaspoon minced garlic
• 1 Teaspoon minced ginger
• 1 Teaspoon of soy sauce
• 1.5 Cups of water
• 1 Tablespoon sherry cooking wine
• 1 Tablespoon oyster sauce
• 1 Teaspoon of sugar

DIRECTIONS:

STEP 1 – MARINATING THE SHRIMP

• In a bowl, add the shrimp, egg white, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, corn starch,1 Tablespoon of oil and mix together.

STEP 2 – BOILING THE THE NOODLES

• In a 6 qt pot add your noodles to boiling water until the Cantonese noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.

STEP 3 – STIR FRY

• Add 2 Tablespoons of oil, shrimp and cook on medium heat until shrimp is golden brown.
• Set the cooked shrimp aside.
• In a wok add 2 Tablespoon of oil, white onions, minced garlic, minced ginger, all of the vegetables, and 1.5 cups of water or until the vegetables are submerged in water.
• Add the noodles to wok and stir-fry for 2 minutes.
• To make the sauce, add sherry cooking wine, oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.
• Next add the shrimp to wok and stir-fry for a minute.