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1
If youre using fresh Chinese egg noodles that are not precooked, cook them first, cut them in half, and set aside.
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2
To prepare the choy sum, inspect it carefully, discarding or trimming any spoiled stems or leaves.
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3
Cut 1 inch (5 centimeters) off the base of each stalk and rinse the greens in several changes of the coldest possible water.
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4
If youre using baby bok choy or baby Shanghai choy, inspect the heads carefully, discarding or trimming any spoiled stems or leaves.
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5
Cut 1/8 inch (3 millimeters) off the base of each head and rinse the greens in several changes of the coolest possible water.
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6
(Take care to clean baby bok shoy or Shanghai choy carefully, as it tends to have hidden pockets of sand where the leaves meet the center stem).
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7
Cut the cleaned choy sum into pieces 2 1/2 to 3 inches (6 to 5 centimeters long): if youre using baby bok choy or Shanghai choy, leave the heads whole or cut them in halves or quarters lengthwise, depending on size.
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8
Dry the greens in a salad spinner or set them aside to dry on a kitchen towel or on paper towels.
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9
They dont need to be bone-dry; a little dampness is fine.
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10
Heat the oil in a wok or 12-inch (30-centimeter) skillet (nonstick will work best) over medium heat.
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11
When its hot it should appear slightly shimmery ad the garlic and the sweet soybean paste (be mindful that the soybean paste may splatter a bit when its added to the hot oil) and saute, stirring constantly with a large spatula, until the garlic is no longer raw but has not yet begun to change color, 1 to 2 minutes.
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12
If the garlic starts to turn golden, take the pan off the heat to cool for a few moments before continuing.
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13
Add the shrimp to the skillet and stir-fry just until they begin to turn pink, about 2 minutes.
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14
Add the greens and raise the heat to high.
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15
Stir-fry vigorously until the greens just begin to wilt, 1 to 2 minutes.
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16
Add the bean sprouts (if using) and continue to stir-fry vigorously for another 15 seconds.
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17
Reduce the heat slightly and quickly add the noodles, using your hands and detangling them as you drop them into the skillet.
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18
Stir the noodles well to combine them with the greens, bean sprouts, and shrimp.
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19
Add the warm water, soy sauce, and salt and stir well to combine.
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20
Cook, stirring constantly, until the noodles are hot and have soaked up all the liquid, about 2 minutes (Note that the noodles will have increased slightly in size once they have soaked up the liquid).
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21
Taste a noodle for salt, and add a pinch more if needed.
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22
Transfer the noodles to a large platter or bowl and serve immediately.
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23
Although inauthentic, I like to top these noodles with freshly ground black pepper, which provides a nice layer of flavor.
