Start by making the sauce:

Cup of Yum
1. Mix the cornstarch with the soy sauce and Chinese cooking wine. Once combined add in the oyster sauce, sugar and white pepper. Set to one side.

Prep the veg and noodles:

1. Finely chop the spring onions into thin disks.
2. Peel the carrot and cut into thin strips (alternatively, you can peel strips off with a potato peeler)
3. Prepare the noodles as per the instructions. If using fresh this is usually soaking in water for a minute. If using dried then it is usually boiling for 3-4 minutes. But each packet is different so check yours.

To cook the Chow Mein.

1. Heat all of the oil in a large heavy-based frying pan or wok.
2. Once smoking hot, turn off the heat and add all of the chopped spring onions. It will sizzle and spit like a crazy thing!
3. Once the sizzling has subsided. Drain the oil through a sieve, reserving the spring onions for later.
4. Pour half of the oil back into the pan and place on high heat.
5. Add the shredded cabbage and carrot, then stir fry over high heat until softened. Add in the shrimp and garlic and stir together well.
6. Once the shrimp have turned pink (2-3 minutes)
7. Remove the veg and shrimp to a plate - See note 3
8. Add the remaining oil to the pan and allow to get hot. Add the noodles, stir gently to coat the noodles in the oil. Once glossy and heated through, return the veg and shrimp to the pan and stir gently to combine.
9. Give your prepared sauce a whisk together, then add it to the pan turning and stirring constantly until everything is coated.
10. Add the bean sprouts and reserved spring onions and toss for 30 seconds or until the bean sprouts have just started to wilt.
11. Serve immediately.