Sesame-Soy Noodles with Shrimp

It was good, and we’ll make it again, but it was so salty. Oyster sauce has over 800mg of sodium per tablespoon, so I only used two tbsp. Next time will cut it a bit more. There are so many flavors with the garlic, ginger, and soy sauce it doesn’t need to be overpowered with the sodium from the oyster sauce.
I also successfully substituted thin while grain spaghetti for the noodles (about 1/2 box), which I couldn’t find in the few stores I looked.
Next time I also plan to double the veggies!

My mom makes this dish at least twice a week and we love it.

Simple and easy for the novice like me. I substituted @ 1 lb. beef for the shrimp. I cut the beef into very thin strips then marinated it in a garlic, ginger, hoisin, honey, soy sauce mixture for roughly two hours (as long as it took me to mow my lawn) prior to cooking. I also used full size bok choy rather than baby, and used a sweet red pepper for a bell pepper (hey, use what you've got to save a trip to the store). Otherwise, I followed the recipe and cooked in a large skillet. Results were spectacular. I garnished with sesame seeds, but there really wasn't adequate color to give the seeds a good contrast.