In a small bowl, combine all the ingredients for the sauce. Whisk together really well and set aside.

Season the shrimp with salt and pepper.

Boil a pot with water and cook the lo mein noodles for about two minutes until al dente. You don’t want to overcook the noodles or they will be mushy when stir frying later. Remove, drain and set aside. I like to rinse the noodles with cold water so they don’t stick together and it stops the cooking process.

Heat a wok or large pan over medium high heat. Add the cooking oil and once hot add in the shrimp. Cook the shrimp for about 30 seconds then add in the garlic, ginger and whites of the scallions. Stir this around for about a minute or until the shrimp are pink and curled in the shape of a C. Remove from the wok and set aside.

To the same wok, add one more tablespoon of oil. Then add in the onion, cabbage and carrots. Let this cook for about 5 minutes, stirring constantly.

Push the vegetables to the side of the wok and add the lo mein noodles in. Pan fry the noodles for about 1 minute. Add the sauce to the pan and the shrimp.

Stir everything together for about 1 minute. Then add in the green part of the scallions and toss until combined.