30-Minute Shrimp Pan Fried Noodle Recipe

0 Cook the fresh egg noodles for 30 seconds. If using dried noodles, follow the cooking instructions on the package. Drain well. 
1 In a wok or pan, heat up 2 tablepsoons of oil over medium high heat and add the cooked noodles. Spread the noodles out evenly and into a circular shape. Cook for 2 to 3 minutes or until golden and crispy.
2 Flip the noodles and add another tablespoon of oil around the edge of the pan or wok. Swirl the noodles in a circular motion to distribute the oil. Cook for 2 to 3 minutes or until golden and crispy. Transfer to a plate and set aside.
3 To prepare the sauce, combine all the sauce ingredients in a small bowl. Mix together well.
4 In another bowl, combine cornstarch and water to create a starch slurry. Set aside. 
5 In a deep pan or wok with boiling water, blanch the yu choy for 1 minute. Remove and drain. Next, blanch the shrimp for 30 seconds. Remove and set aside.
6 Clean the pan or wok and heat 1 tbsp of oil over medium-high heat. Add the ginger and cook for 1 minute. Then, add the garlic and cook for another 30 seconds until fragrant.
7 Toss in the carrot, celery, and mushrooms. Cook for 2 minutes until the vegetables are slightly tender. Add the shrimp and scallions. Mix everything together well.
8 Add Shaoxing wine and the sauce mixture. Bring to a boil and add the starch slurry until it thickens. 
9 Plate the yu choy on the side of the pan fried noodles. Ladle the thick shrimp gravy over the noodles. Serve and enjoy!