Chili Oil Noodles with Shrimp

In a bowl, combine shrimp, white pepper, baking soda, 1 tbsp light soy sauce, and corn starch. Mix well and set aside to marinate.

In a separate large, heatproof bowl, combine half of the minced garlic, minced ginger, chopped green onions, Szechuan chili flakes, sesame seeds, and sugar.

Heat a wok or large pan over high heat. Add a bit of oil and fry the remaining half of the minced garlic for about 15 seconds until fragrant.

Add the marinated shrimp and cook until pink and cooked through. Deglaze the pan with Shaoxing wine.

Remove the shrimp from the wok and set aside. In the same wok, heat 3 tbsp of neutral oil to 350°F.

Carefully pour the hot oil directly over the chili flake and aromatic mixture in the bowl. Stir to combine.

Add sesame oil, Chinese black vinegar, 1 tbsp light soy sauce, MSG (if using), and salt to taste to the sauce bowl. Stir well.

Cook the wheat noodles in a pot of boiling water until al dente, according to package directions.

Drain the noodles and add them directly to the sauce bowl. Add the cooked shrimp.

Toss everything together until the noodles and shrimp are well coated in the sauce. Serve immediately.