Ingredients

300 g wheat noodles

200 g shrimp, peeled and deveined

100 g cabbage, shredded

100 g carrot, julienned

100 g snow peas, trimmed

2 tbsp vegetable oil

4 cloves garlic, minced

1 onion, sliced

2 cups chicken or vegetable broth

2 tbsp soy sauce

1 tbsp oyster sauce

Salt and pepper to taste

Calamansi or lime wedges for serving

Steps

Soak the wheat noodles in warm water for about 10 minutes until softened, then drain and set aside.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and onion, stirring for about 1-2 minutes until aromatic.

Add the shrimp to the wok, cooking for about 3-4 minutes until they turn pink and opaque, then remove them from the pan and set aside.

In the same wok, add the cabbage, carrot, and snow peas. Stir-fry for about 3-4 minutes until slightly tender but still crisp.

Pour in the chicken or vegetable broth, soy sauce, and oyster sauce. Bring to a simmer for about 2 minutes to build flavor.

Add the soaked noodles back into the wok and toss them in the broth mixture over high heat for about 3-5 minutes, allowing them to absorb the flavors and become tender.

Return the shrimp to the wok, mixing well, and season with salt and pepper to taste. Cook for an additional minute to heat through.

Serve hot, garnished with calamansi or lime wedges on the side.

Why this works

This technique of stir-frying noodles allows them to absorb flavors from the broth rather than being merely coated by sauce. By first sautéing the aromatics and proteins, you develop a deep flavor base that enhances the entire dish. The high heat at the end ensures that the noodles cook quickly while soaking up the seasoned broth, leading to a savory and cohesive dish. If the noodles seem too dry or not absorbing enough broth, simply add a splash of additional broth or water and continue tossing over high heat. This will help them finish cooking while still capturing the rich flavors from the stir-fry, preventing a clumpy or bland result.