Heat the 1/2 cup oil in a medium skillet over medium high heat.

In a medium bowl, combine the beaten egg whites with 2 tablespoons of cornstarch. Using a whisk, beat the mixture until all the lumps of cornstarch have been worked out. Place the shrimp in a sieve and over the kitchen sink, toss with the remaining 2 tablespoons of cornstarch. Allow the cornstarch to coat the shrimp evenly. Working in small batches of 5-6, dip the shrimp into the egg mixture then add them to the skillet. Do not overcrowd the pan. Fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a plate lined with a paper towel.

Prepare the canton or egg noodles according to package directions, toss in 1 teaspoon of oil to keep from sticking.

In a medium bowl, combine the mirin, grated ginger, garlic, chicken bouillon cube, sugar, and soy sauce. Using the back of the spoon, work the boullion cube until it breaks down into very tiny pieces. Set aside.

Heat canola oil in a large skillet over medium high heat. Add onions and cook for 2 minutes, add the carrots and shiitake mushrooms and stir. Stir in canton noodles and mirin sauce mixture until well combined, about 2 minutes. Toss in the shrimp and top with scallions and bean sprouts. Serve immediately.