8 oz dried Chinese egg noodles
½ cup low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce
½ cup water
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch
In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. Combine the soy sauce, sesame oil, chili garlic sauce and water in a large glass measuring cup or small bowl and set aside.
To assemble: Heat a wok (or large skillet) over high heat. When hot, add 1 tablespoon vegetable oil, the garlic, the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.
In the same pan, heat the remaining 1 tablespoon vegetable oil and add the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Dissolve the cornstarch into 2 tablespoons cold water. Once dissolved, add to the soy sauce mixture. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve hot with white rice!