Shrimp Noodles Stir Fry

Method7 steps · about 20 min

1. 1

   Step 1: Use all 500 g fresh, already cooked Hokkien noodles (500 g) or fresh precooked egg noodles. Briefly blanch them in separate boiling water for about 30 seconds to loosen the strands, then drain well. This short loosening phase does not cook raw fresh egg noodles; choose the precooked product specified here.

   Loosen precooked noodles about 30 seconds · 1 minUses 500 g fresh Hokkien noodles, precooked (or fresh precooked egg noodles) · Separate boiling water for loosening the fresh precooked noodles; drained

2. 2

   Step 2: Whisk together all 2 tablespoons sweet soy sauce, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon white pepper, ½ teaspoon salt, ½ tablespoon cornstarch and ¼ cup sauce water. Reserve this whole eight-ingredient sauce; stir it again before pouring so the starch is dispersed.

   Uses 2 tbsp sweet soy sauce · 1 tbsp oyster sauce · 1 tbsp soy sauce · 1 tbsp sugar · 0.5 tsp white pepper · 0.5 tsp salt · 0.5 tbsp cornstarch · 0.25 cup water

   
3. 3

   Step 3: Heat all 1 tablespoon vegetable oil over medium-high heat. Add all 125 g sliced pork belly and stir-fry until browned around the edges. Keep the actual pork and rendered fat in the pan for the following continuous cooking stages.

   Uses 1 tbsp vegetable oil · 125 g pork belly, sliced

   
4. 4

   Step 4: Add all 4 minced garlic cloves and all 10 peeled, deveined shrimp (10) to the browned pork from step 3. Stir-fry until the shrimp are opaque throughout and cooked through, keeping the whole garlic, shrimp, pork and oil mixture in the pan.

   Uses All the pork, vegetable oil and rendered fat from step 3 · 4 clove garlic, minced · 10 shrimp, peeled and deveined

   
5. 5

   Step 5: Add all the loosened, drained precooked noodles from step 1 to the cooked shrimp and pork mixture from step 4. Stir the entire sauce from step 2 and pour it in. Stir-fry together for about 1 minute as the sauce reduces, coating the noodles evenly.

   Stir-fry sauced noodles about 1 minute · 1 minUses All 500 g noodles loosened and drained in step 1 · The actual protein and oil mixture cooked in step 4 · The complete eight-ingredient sauce mixed in step 2

   
6. 6

   Step 6: Add all 1 cup thinly sliced napa cabbage, ½ cup chopped choy sum and ¼ cup ready unsalted chicken stock to the sauced noodles from step 5. Keep tossing over the heat until the vegetables soften slightly and the starch sauce bubbles and thickens. Continue as needed until the sliced pork is fully cooked through; the shrimp must remain opaque throughout. The short earlier countdown does not replace these finishing endpoints.

   Uses The complete pan mixture cooked in step 5 · 1 cup napa cabbage, thinly sliced (also called wombok) · 0.5 cup choy sum, roughly chopped · 0.25 cup chicken stock (unsalted)

   
7. 7

   Step 7: Divide the finished noodle, pork, shrimp and vegetable mixture from step 6 between two servings. Top with ready fried shallots to taste and serve; the source supplies no garnish quantity.

   Uses The complete thickened, cooked dish from step 6 · fried shallots (for serving)