Ingredients

• 8 ounces lo mein noodles or 8 ounces chinese noodles
• 2 tablespoons sesame oil
• 1 lb raw shrimp, peeled and deveined
• 1 teaspoon rice wine (or dry sherry)
• 1/2 teaspoon salt
• 1 egg white
• 1 teaspoon cornstarch
• 3 green onions, chopped in 1 inch pieces
• 1 cup fresh bean sprouts
• 1 celery rib, finely sliced
• 1 can bamboo shoot, rinsed and drained
• 1/2 cup shredded carrot
• 2 cups water
• 3 tablespoons soy sauce
• 3 tablespoons rice wine (or dry sherry)
• 1 1/2 tablespoons cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 5 slices fresh ginger

Instructions

1. Boil lo mein noodles for 3 minutes then drain and rinse in cold water (they should be al dente); place in a bowl, toss with 2 tbsp of sesame oil and refrigerate until well-chilled, about 30 minutes.

2. Peel and devein shrimp, if necessary; mix together 1 tsp rice wine, 1/2 tsp salt, egg white, and cornstarch and pour over shrimp, and marinate 15-20 minutes.

3. In a small bowl, mix together 2 cups water, 3 tbsp soy sauce, 3 tbsp rice wine 1 1/2 tbsp cornstarch, 1 tsp sugar, and the 1/2 tsp salt; set aside as your seasoning sauce.

4. Heat 1 tbsp peanut oil and 1 tbsp sesame oil in wok and add ginger slices; cook until fragrant, then add shrimp and stir-fry until just pink, about 2-4 minutes.

5. Add green onions, bean sprouts, celery, bamboo shoots, and shredded carrot and stir-fry another minute.

6. Place chilled noodles into the wok and cook, stirring, until the noodles are hot, 2-3 minutes.

7. Add the seasoning sauce and cook until hot and lightly thickened, about half a minute.

8. Serve hot.