Shrimp-and-Pork Pan-Fried Noodles Recipe

Name: Shrimp-and-Pork Pan-Fried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for frying and tossing; 9 garlic cloves6 thinly sliced and 3 minced; 8 ounces Chinese wheat noodles; 2/3 cup chicken stock; 1/4 cup oyster sauce; 1 tablespoon plus 1 teaspoon Asian fish sauce; 2 teaspoons instant dashi powder; 1 teaspoon ground annatto; 12 large shrimp, shelled and deveined; 4 ounces Chinese-style roast pork, chopped (1 cup); 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced; 2 medium carrots, thinly sliced; 4 ounces baby bok choy, halved lengthwise and cut crosswise into 3-inch pieces; 1/2 small red onion, thinly sliced; Snipped chives, for garnish; Lime wedges and hot sauce, for serving

Servings: persons

Canola oil, for frying and tossing
9 garlic cloves6 thinly sliced and 3 minced
8 ounces Chinese wheat noodles
2/3 cup chicken stock
1/4 cup oyster sauce
1 tablespoon plus 1 teaspoon Asian fish sauce
2 teaspoons instant dashi powder
1 teaspoon ground annatto
12 large shrimp, shelled and deveined
4 ounces Chinese-style roast pork, chopped (1 cup)
4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
2 medium carrots, thinly sliced
4 ounces baby bok choy, halved lengthwise and cut crosswise into 3-inch pieces
1/2 small red onion, thinly sliced
Snipped chives, for garnish
Lime wedges and hot sauce, for serving

1
In a small skillet, heat 1/4 inch of canola oil.
2
Add the sliced garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
3
Using a slotted spoon, transfer to paper towels.
4
Reserve the oil.
5
In a saucepan of salted boiling water, cook the noodles until al dente.
6
Drain well and toss with 1 teaspoon of canola oil.
7
In a bowl, whisk the stock, oyster sauce, fish sauce, dashi powder and annatto.
8
In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering.
9
Add the shrimp, pork and minced garlic and stir-fry over high heat until the shrimp just start to turn pink, about 3 minutes.
10
Add the shiitakes and carrots and stir-fry until the mushrooms are softened and the shrimp are white throughout, about 3 minutes.
11
Add the noodles, bok choy, onion and the oyster sauce mixture and stir-fry until the noodles are hot and the sauce is absorbed, about 3 minutes.
12
Transfer to plates.
13
Garnish with the fried garlic and snipped chives and serve with lime wedges and hot sauce.

1003

kcal

Calories

Fat

122

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Canola oil, for frying and tossing, 9 garlic cloves6 thinly sliced and 3 minced, 8 ounces Chinese wheat noodles, 2/3 cup chicken stock, and more.

Yes, Shrimp-and-Pork Pan-Fried Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-and-Pork Pan-Fried Noodles

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