Soy-garlic shrimp and vegetable glass noodles

Wash hands and rinse vegetables; julienne 80 g carrot, shred 100 g cabbage and mince 8 g garlic. Refrigerate-thaw 200 g shrimp, then pat dry; do not rinse raw shrimp. Keep seafood utensils separate from produce (about 10 minutes).

Boil 120 g noodles in water for roughly 6–8 minutes or the package time if different. Taste a strand; it should have no hard core. Drain in a colander.

Heat 15 ml oil in a large skillet over medium-high. Stir-fry carrot and cabbage about 3 minutes, until the edges soften. Add 8 g garlic for 30 seconds, avoiding burning.

Spread 200 g shrimp in a mostly single layer and stir-fry about 3–4 minutes. Where practical, check the thickest shrimp for at least 63°C/145°F with a food thermometer; also confirm the flesh is firm, pearly and opaque throughout. Continue cooking if underdone. A pink exterior alone does not establish doneness.

Mix 20 ml soy sauce, 5 g sugar and 40 ml water; pour into skillet with cooked noodles. Toss over medium heat about 2 minutes. Switch off heat, add 5 ml sesame oil and divide into two bowls. Separate clumps of noodles in the sauce before serving.