Shrimp Stir Fry

Pat the shrimp dry, then toss them with garlic powder, black pepper, salt, and the corn starch until lightly coated.

Heat a wok or large skillet over high heat, add 1 tsp oil and 1 tsp sesame oil, and stir‑fry the shrimp for about 2 minutes per side until pink and just cooked through; remove and set aside.

While the shrimp cooks, bring a pot of water to a boil, add the noodles and cook according to the package directions, then drain and set aside.

Prepare all vegetables: cut carrots into matchsticks, slice cabbage, slice the red onion, chop green onion stalks, and slice the red bell pepper.

Add 1 tbsp oil to the hot wok, sauté the minced garlic for 30 seconds, then add the carrots, cabbage, red onion, green onions, and bell pepper; stir‑fry for 2–3 minutes until the vegetables are tender‑crisp.

Return the cooked noodles to the wok, pour in dark soy sauce, rice wine vinegar, oyster sauce, and the remaining 1 tsp sesame oil; toss everything together and cook for another minute to combine flavors.

Add the cooked shrimp back to the wok, give a final toss to reheat the shrimp, and serve immediately.