Boil noodles with broccoli, drain, rinse the noodles and set aside. (Dried egg noodles take approximately 3-4 minutes to cook.)
While the noodles are boiling prepare the vegetables. Cut the carrots into matchsticks, slice the cabbage and cut the green onions in 3 inch pieces, cut the snow peas in half lengthwise.
Make the sauce by mixing together the oyster sauce, Shaoxing wine, dark soy sauce, honey, white pepper and sesame oil.
Take 2 tbsp of the sauce and marinate the shrimp in it until needed. Reserve the rest for later.
Heat 1 tbsp vegetable oil in a large frying pan or a wok. Cook the shrimp on medium-high until just done, 1 or 2 minutes on each side depending on the size. Remove from the pan to a separate plate.
To the same pan add another tablespoon of oil, then add the chopped white part of the onions, garlic, and ginger, stir fry for about 30 seconds over medium heat. Then add the carrots, broccoli broken into florets, cabbage, snow peas and green onions, stir fry for 2-3 minutes until the vegetables are cooked but still firm to the bite. Remove to the same plate with shrimp.
Add the noodles with the green onions to the pan and pour in the sauce. Toss the noodles with the sauce until even coated and heated through. Then bring the shrimp with the vegetables back to the pan and toss to combine, allow the stir fry to heat through, then serve.