Jersey Cabbage and Shrimp Pad See Ew

Prepare the noodles according to package directions. Drain well and set aside.

In a small bowl, whisk together dark soy sauce, soy sauce, oyster sauce, sugar, and white vinegar. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes. Remove from the wok and set aside.

Add the remaining 2 tablespoons of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.

Pour in the beaten eggs and scramble until lightly cooked but still slightly soft. Push the eggs to one side of the wok.

Add the shredded Jersey cabbage (or savoy cabbage) and Chinese broccoli to the wok. Stir-fry for 2-3 minutes until slightly softened but still crisp.

Add the cooked noodles and the sauce mixture to the wok. Toss everything together to coat the noodles evenly. Cook for another 2-3 minutes, stirring constantly, until the noodles are heated through and the sauce has thickened slightly.

Return the cooked shrimp to the wok and toss to combine.

Serve immediately, garnished with crushed peanuts and red chili flakes.