4 oz. dry E-Fu noodle or Yee Mein, blanched (softened but slightly undercooked)
Heat the wok or large pan over high heat and add avocado oil. Add ginger and garlic and stir-fry (~10 seconds). Add yellow chives and drizzle rice wine on the side of wok. Stir-fry until fragrant.
SAUCE: Mix together oyster sauce, soy sauce, sugar, sea salt, sesame oil, white pepper and chicken stock.
Add sauce to the pan and bring to a simmer. Then, add shrimp and sauté until cooked. Add blanched e-fu noodles and braise noodles for about 5 minutes until the sauce becomes thick. You will need to keep stirring and flipping to avoid noodles sticking to the pan. Serve immediately on a plate! Enjoy!