Soak the noodles in room temperature water for about 15-20 minutes until they're pliable but not mushy. Cut them into manageable lengths for easy eating.

In a mortar and pestle, pound together the 5 cloves of garlic and 3 slices of ginger until finely minced. Transfer the mixture to a bowl.

Add 1 teaspoon sugar, 1 teaspoon ground white pepper, 2 tablespoons soy sauce, 1 teaspoon sweet soy sauce, 2 tablespoons oyster sauce, and 3/4 cup water to your garlic-ginger mix. Stir well and set aside.

Toss the soaked noodles with the sauce and add in the sliced shiitake mushrooms. Make sure everything is well coated.

In a heavy-bottomed pan (non-stick preferred), heat 1 tablespoon olive oil with 8-10 slices of ginger over medium heat until it sizzles and ginger becomes fragrant.

Pour the noodle mixture into the sizzling oil and lay the shrimp on top. Cover with a lid and let it cook for about 5 minutes.

Remove the lid, stir the noodles to mix well, and add the 3/4 cup chopped Chinese celery. Cover and cook for another minute.

Once everything is blended and heated through, it’s time to indulge! Garnish with fresh coriander or additional sliced chilies if desired.