Get out and measure your ingredients.
Combine all sauce ingredients in a mason jar. Cover with lid.
Shake vigorously for 10 seconds.
Place shrimp inside a large mixing bowl. Add oil, ginger powder, garlic powder, salt, and pepper.
Toss until blended.
Heat a large wok over medium high heat. Once hot, add 1 tablespoon oil.
Add the asparagus, shiitake mushrooms, oyster mushrooms, shelled edamame (or peas or lima beans), and mini corn to the wok.
Stir fry for 5 minutes. Remove and set aside in a bowl.
Add shrimp to the wok and stir fry for 2 minutes, turning shrimp over halfway through.
Add to the bowl with the veggies.
Add a tablespoon of oil to the wok. Swirl to coat, then add the noodles. Stir fry for 1 minute, then add the bowl with shrimp and veggies.
Stir in the sauce. Stir fry for 1 minute then lower the heat.
Add chopped dandelion greens and bean sprouts.
Cook until the sauce has slightly thickened.
Around 2 to 3 minutes.
Garnish with green onions and sesame seeds
Enjoy every bite!