• Peel and devein the shrimp. Keep the tail but remove the head. Season with salt and pepper. Set aside in the refrigerator.
  225 g of shrimp
  

Sauce

• Bring the broth to a boil and add all the sauce ingredients.
  70 ml of chicken broth, 1 tablespoons light soy sauce, 0.5 tablespoon dark soy sauce, 0.5 tablespoon of oyster sauce, 0.5 teaspoon of ginger, 1 teaspoons sesame oil, 0.5 teaspoon of sugar, 0.5 tablespoon of beef broth
  
• Simmer on low heat for 3 minutes.
  

Cooking

• Cook the noodles according to package instructions
• Rinse under cold water to stop the cooking process and drain
• Heat a wok over high heat.
• Sear the shrimp in several batches with a little oil. Set aside.
  
• Reheat the wok, add oil, stir-fry the white parts of the cabbage and onion for 3-4 minutes
  3 leaves of Chinese cabbage, 1 onion
  
• Add garlic and white parts of green onions, stir-fry for 2-3 minutes. Set aside
  3 cloves garlic, 2 stems young onions
  
• Reheat the wok and stir-fry the noodles alone for a few minutes
  
• Add the sauce and mix for a few minutes
  
• Add the cooked vegetables, green parts of the cabbage, and shrimp, then mix.
  3 leaves of Chinese cabbage
  
• Add the green parts of the green onions, mix and serve
  2 stems young onions