For the Shrimp: Combine the shrimp, rice wine, minced ginger and toasted sesame oil in a non-reactive bowl and toss to coat well. Marinate at least 10 minutes while you prep the rest of the dish.

Make the Hot & Sour Sauce: Whisk together the soy sauce, vinegar, rice wine, sugar and sesame oil in a mixing bowl until sugar dissolves. In a small bowl, add about a tablespoon of the stock to the cornstarch and whisk together to make a slurry. Whisk the remaining stock into the mixing bowl with the sauce ingredients, reserving the cornstarch slurry to the side.

For the Noodles & Vegetables: Bring a large pot of salted water to a boil. Add the noodles and stir when well to distribute in the water. Cover. Remove from heat and allow to sit for about 6 to 8 minutes, or until al dente, stirring often to prevent sticking. Drain and rinse under cool water right in the colander; set aside.

Finish the Dish: Heat a wok or large, heavy skillet over medium-high heat and add half of the oil until shimmering. Add the shrimp and stir-fry just until they turn pink and opaque. Remove from wok and set aside. Wipe out wok. Reheat wok again over medium-high heat and add remaining oil until shimmering. Add scallions and sambal and stir-fry for about 30 seconds, then add the water chestnuts and broccoli and stir-fry for about 1 minute. The veggies should be coated with the sambal and just beginning to cook. Add the sauce, whisk in the cornstarch slurry, adjust heat bringing to a simmer and cook until sauce thickens and becomes glossy. Add noodles and shrimp and toss to coat until heated through. Serve immediately.