Back in college, shrimp was a luxury, something I’d only grab when the freezer section had those rare 50% deals. I’d bring home two small bags and stretch it into something comforting, tossing it with cheap noodles, a handful of vegetables, and just enough sauce to make it feel like a win. These shrimp noodles still carry that feeling: quick heat from gochujang, the sweetness of cabbage, and shrimps that curl just right in the pan. The sauce clings to everything: soy, oyster, and a tiny splash of rice vinegar, balancing the whole dish. It's still the same comfort meal for me. It's nothing fancy, just a quick bowl that makes a long day feel softer. Try it when you need something quick & comforting :) INGREDIENTS (Serves 3): For the stir-fry base: • 225 g cabbage, thinly sliced • 1 carrot, julienned • 125 g mushrooms, sliced • 5 scallions (whites separated from greens) • 2 cloves garlic, minced • 1 tsp grated ginger • 2 eggs, beaten • 225 g shrimp, peeled, deveined and cut in halves • 2 tsp gochujang • ½ tsp white pepper • ½ tsp MSG (optional) • 2 tbsp neutral oil • 3 packs of egg noodles For the sauce: 1 tbsp water 1 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp oyster sauce 1 tsp sugar ½ tsp rice vinegar