1 pound Chinese egg noodles

Sauce:

• 1/4 cup + 2 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon sriracha sauce
• 1 cup vegetable stock

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Lo Mein:

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 cup sliced mushrooms
• 2 stalks celery, thinly sliced
• 1 large carrot, shredded
• 1 bunch scallions, white & green parts, sliced
• 2 cups shredded cabbage
• 1 pound medium shrimp, peeled & deveined
• 2 tablespoons cornstarch

Cook noodles according to package directions, drain and set aside.

Combine all the sauce ingredients in a bowl and set aside.

Heat wok over high heat, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and sauté for one minute. Add the shrimp and cook until it starts to turn pink, about 2 minutes. Transfer the shrimp to a plate.

Heat the remaining 1 tablespoon of vegetable oil in the wok, add remaining garlic, ginger and scallions. Sauté for 30 seconds, then add the mushrooms, celery, carrots and cabbage. Sauté the veggies for 4 – 5 minutes, until they begin to caramelize.

Wisk the cornstarch into 2 tablespoons of cold water. Once completely dissolved, add it to the sauce.

Add the sauce to the veggies in the wok and bring to a simmer. Toss in the shrimp and noodles and serve.