This is incredibly enjoyable, I could relish it eternally without losing interest.

Servings: 4

8 oz ramen or egg noodles
1 lb shrimp, peeled and deveined
1 tablespoon vegetable oil
2 cloves garlic, minced
1 carrot, julienned
1 green bell pepper, sliced
1/2 cup purple onions or cabbage, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Optional: chopped green onions and sesame seeds for garnish

Cook the noodles according to package instructions. Drain and set aside.

In a large pan or wok, heat the vegetable oil over medium-high heat.

Add the garlic and sauté for about 30 seconds until fragrant.

Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside.

In the same pan, add the carrots, green bell pepper, and purple onions or cabbage. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.

Return the shrimp to the pan and add the cooked noodles.

Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and heated through.

Season with salt and pepper to taste.

Serve hot, garnished with chopped green onions and sesame seeds if desired.