Ingredients
8 ounces Chinese dried egg noodles
1 cup low-sodium chicken broth
1/4 cup oyster sauce
1 tablespoon rice-wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili sauce, such as sambal oelek
2 teaspoons grated ginger (from 2-inch piece)
2 teaspoons grated garlic (4 cloves)
3 tablespoons vegetable oil
12 ounces medium shrimp, peeled and deveined, patted dry
Kosher salt
8 ounces snow peas, trimmed
1 bunch scallions (about 8), white and light-green parts cut into 2-inch pieces (1 cup), dark-green tops thinly sliced, for serving
1 cup mung bean sprouts
Preparation
Bring a large pot of water to a boil. Meanwhile, soak noodles in hot water 10 minutes. Add soaked noodles to pot. Once water returns to a boil, cook until al dente, 3 to 4 minutes. Drain, run under cold water to stop cooking, and drain again.
In a small bowl, whisk together broth, oyster sauce, vinegar, sesame oil, chili sauce, ginger, and garlic; set aside.
In a large skillet (preferably cast iron), heat 2 tablespoons vegetable oil over medium-high. Add shrimp in a single layer and season lightly with salt. Cook, flipping once, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Transfer to a plate. Add remaining 1 tablespoon oil to skillet. Add snow peas and white and light-green parts of scallions; cook, stirring occasionally, until crisp-tender and lightly charred in places, about 3 minutes. Add broth mixture and boil until slightly thickened, about 2 minutes. Add sprouts, shrimp, and noodles and toss until noodles are well coated in sauce. Serve immediately, sprinkled with scallion tops.
