Bring a large pot of water to boil over high heat. It’s not necessary to salt the water, since the sauce is quite savory. Add the noodles and cook for 9 to 11 minutes, or until the noodles are soft but not mushy on the outside, and have a little chew on the inside. The cooking time will depend on the thickness of the noodles.

In a small bowl, put the shrimp and the soy sauce, and mix well. Add the cornstarch and mix well again. Set aside.

To make the sauce, in a small bowl, put the water, soy sauce, ginger, onions, and garlic, and stir to combine. Set aside.

Drain the noodles and set aside. If you are not using the noodles within 5 minutes, to prevent sticking, add 1 tablespoon oil to the noodles and incorporate with tongs.

Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the shrimp in a single layer to the bowl of the wok and sear for 30 to 40 seconds, or until the shrimp have begun to turn pink. Flip the shrimp and sear for 30 to 40 seconds more. Remove the pan from the heat, transfer the shrimp to a small bowl, and set aside. If there are any charred bits in the wok, gently scrape them out.

Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil, immediately add the onions, and stir for about 5 seconds to release the aroma. Add the carrots and stir for a few seconds. Add the greens and continue stirring and scooping to mix for about 1 minute. Add the shrimp and the sauce, and stir again to combine. Add the noodles and carefully stir and scoop to mix. It may be helpful to use tongs. Once well combined, drizzle on the sesame oil. Remove the wok from the heat. Add a dash more soy sauce or salt to taste. Serve.