Shrimp-and-Pork Pan-Fried Noodles

1. 1

   In a small skillet, heat 1/4 inch of canola oil.

2. 2

   Add the sliced garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.

3. 3

   Using a slotted spoon, transfer to paper towels.

4. 4

   Reserve the oil.

5. 5

   In a saucepan of salted boiling water, cook the noodles until al dente.

6. 6

   Drain well and toss with 1 teaspoon of canola oil.

7. 7

   In a bowl, whisk the stock, oyster sauce, fish sauce, dashi powder and annatto.

8. 8

   In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering.

9. 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. 10

    Add the shiitakes and carrots and stir-fry until the mushrooms are softened and the shrimp are white throughout, about 3 minutes.

11. 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. 12

    Transfer to plates.

13. 13

    Garnish with the fried garlic and snipped chives and serve with lime wedges and hot sauce.

* Per serving · 4 servings · Values may vary.