If using fresh noodles that are stuck together, gently separate them by hand or briefly microwave them for 30 seconds to loosen. If using dried, boil according to package instructions then drain well.

Pat the shrimp dry with paper towels. In a small bowl, mix the soy sauce, dark soy sauce, sugar, and white pepper. Set aside.

Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of oil and swirl to coat.

Add the shrimp to the wok and sear for 1-2 minutes until pink and just cooked through. Remove shrimp and set aside.

Add the remaining 1 tablespoon of oil to the wok. Sauté the ginger and garlic for 10 seconds until fragrant.

Add the rice noodles to the wok, spreading them out. Let them sear undisturbed for about 30 seconds to get a slight char.

Pour the sauce mixture and the XO sauce over the noodles. Stir-fry gently but quickly to coat the noodles evenly without breaking them.

Return the shrimp to the pan along with the bean sprouts and green onions.

Toss everything together for another 1-2 minutes until the vegetables are slightly wilted but still crisp.

Transfer to a serving platter immediately to prevent the noodles from getting soggy.