In a small bowl, combine the oyster sauce, soy sauce, rice wine, brown sugar, chili sauce, garlic, and ginger. Whisk to combine. In a small bowl, toss together the shrimp, salt, and two tablespoons of the soy sauce mixture.
Bring a large pot of water to a boil over high heat. Cook the noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of the sesame oil and 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat. Add the shrimp and cook until pink, 1-2 minutes per side. Transfer the shrimp to a bowl.
Add the carrots, bell pepper, and celery to the same skillet or wok and cook until tender, about 3 minutes. Transfer the vegetables to the bowl with the shrimp. Add the remaining 1 tablespoon of the sesame oil and 1 tablespoon of vegetable oil to the skillet or wok.
Add the cooked noodles. Add the remaining soy sauce mixture, onion, and cabbage and toss to combine. Cook until slightly caramelized, about 5-7 minutes.
Return the vegetables and shrimp to the skillet and toss until combined and warmed through. Serve topped with onion greens..