Pan-Fried Noodles with Shrimp, Snap Pea, and Carrot Recipe

Ingredients (17)

• 1/2 pound thin Hong Kong-style noodles
• 6 tablespoons canola oil, divided
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon white rice vinegar
• 1 teaspoon Shaoxing wine
• 1 teaspoon sugar
• Black pepper
• 1 tablespoon peeled and minced fresh ginger.
• 2 medium garlic cloves, minced (about 2 teaspoon)
• 1/2 cup snap peas
• 1/4 cup carrot
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon cornstarch mixed with 3 tablespoons cold water
• 2 scallions, ends trimmed, thinly sliced