1-First Step: Cook the noodles and broccoli Start by bringing a large pot of water to a boil. Add the 250g of Asian medium egg noodles or spaghetti and the broccoli florets. Boil them until the noodles are tender and the broccoli is just cooked, then drain everything right away. Rinse with cold water to stop the cooking and set the noodles aside.

2-Second Step: Prep the vegetables While the noodles cook, prepare the rest of the vegetables so everything is ready for the wok. Cut the carrot into thin matchsticks, shred the cabbage, slice the white parts of the green onions, and cut the green parts into 3-inch pieces. Halve the snow peas lengthwise so they cook quickly and still keep their snap.

3-Third Step: Mix the sauce and marinate the shrimp In a small bowl, whisk together 2 tablespoons oyster sauce, 2 tablespoons Shaoxing wine or dry sherry, 1 tablespoon dark soy sauce, 2 teaspoons honey or sugar, 1/2 teaspoon white pepper, and 1 to 2 teaspoons sesame oil. Taste the mixture if you like a slightly sweeter or saltier finish, then set aside 2 tablespoons of the sauce to marinate the shrimp. Place the peeled and deveined shrimp in a bowl with the reserved sauce and let them sit for 10 to 15 minutes. This short rest gives the shrimp a deeper flavor and helps them cook up juicy. If you are using smaller shrimp, reduce the marinating time a little so they do not turn too salty.

4-Fourth Step: Cook the shrimp Heat 1 tablespoon of the vegetable oil in a wok or large pan over high heat. When the pan is hot, add the marinated shrimp in a single layer. Cook for 1 to 2 minutes per side, just until they turn pink and opaque. Remove them from the pan and set them aside.

5-Fifth Step: Stir-fry the aromatics Add the remaining 1 tablespoon of vegetable oil to the same pan. Stir-fry the sliced white parts of the green onions, minced garlic, and grated ginger for about 30 seconds. Keep the heat high and keep the food moving so the garlic does not brown too quickly.

6-Sixth Step: Add the vegetables Now add the carrot matchsticks, broccoli florets, shredded cabbage, snow peas, and the green parts of the green onions. Stir-fry for 2 to 3 minutes, just until the vegetables are crisp-tender. They should still have a little bite.

7-Seventh Step: Toss in the noodles, sauce, and shrimp Add the cooked noodles back into the pan along with the remaining sauce, the cooked shrimp, and any resting juices from the shrimp bowl. Toss everything well so the noodles are coated evenly. Heat through for 1 to 2 minutes, then turn off the heat as soon as everything is hot.

8-Final Step: Serve immediately Spoon the shrimp chow mein onto plates or into bowls right away. Garnish with sesame seeds if you like a little extra texture and a pretty finish. Serve it hot while the noodles are springy and the vegetables are still crisp.