Udon Noodles with Shrimp and Crunchy Vegetables

First, prepare the sauce: In a small bowl, thoroughly mix the dark soy sauce, brown cane sugar, oyster sauce, and lime juice until the sugar has largely dissolved. Tip: If desired, the lime juice can be replaced with the same amount of rice vinegar.

Finely chop the shallots and garlic. Deseed the chili pepper and finely dice it as well. Peel the carrots and cut them into fine, long strips (julienne). Wash the green beans and trim the ends.

Heat the sesame oil in a wok or large pan over medium to high heat. Briefly sauté the shallots, garlic, and chili. Add the shrimp and stir-fry for about 3 minutes until they are pink and cooked through.