Classic takeout-style shrimp lo mein

Boil the noodles to the lower end of the range on the package; they cook further once tossed with the sauce.

Mix the oyster sauce, light soy sauce, dark soy sauce, chicken bouillon, sugar, white pepper and a splash of water.

Mince the garlic, add it to the hot oil to bloom, then pour the sauce over the top.

Cook the protein separately in a high heat wok to develop browning.

Toss the shrimp with a sprinkle of salt and a tiny drizzle of sesame oil.

Slice the vegetables to roughly match the shape of the noodles, longer and thinner.

Cook the carrots, onion and cabbage in the wok first.

Toss the noodles through, stirring in the bean sprouts and scallions at the end.