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1
Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined.
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2
Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
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3
Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve.
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4
Whisk together the cornstarch and water in a small bowl and reserve.
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5
Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp.
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6
Leave them in the hot water just until they turn pink, about 20 seconds.
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7
Drain and reserve.
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8
Bring a large pot of water to a rolling boil.
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9
Add the noodles and stir to separate, then cook until al dente.
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10
Drain, run under cold water to cool them and drain well.
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11
Toss in a large bowl with the chili oil and the minced lemon zest.
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12
Reserve.
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13
Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking.
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14
Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes.
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15
Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes.
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16
Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes.
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17
Transfer the vegetables to a plate and return the skillet to the heat.
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18
Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning.
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19
Cook just until they release their fragrance, about 30 seconds.
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20
Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds.
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21
Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed.
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22
Increase the heat to high and add the sauce mixture.
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23
Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture.
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24
When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute.
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25
Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.
