Prep 20 mins
Cook 15 mins
This is a Malaysian/Singaporean recipe.
- 1 lb precooked fresh Chinese egg noodles (rinsed, drained, cut in half) or 1 lb fresh fettuccine (cooked, drained, tossed with a bit of peanut oil)
- 10 stalks choy sum or 5 whole small baby bok choy
- 4 tablespoons peanut oil
- 2 garlic cloves, coarsely chopped
- 2 tablespoons sweet soybean paste (Tauco, Thai style P. Pra Teep Thong brand, Kwong Hung Seng brand)
- 7 ounces medium shrimp (peeled and deveined)
- 1 1⁄2 cups mung bean sprouts
- 4 tablespoons warm water
- 2 teaspoons double black soy sauce (Koon Chun brand preferred)
- 1⁄4 teaspoon kosher salt
- fresh ground pepper, to taste
- Clean and dry veggies, cut as desired.
- Heat the oil in a wok over medium heat until it shimmers, and then add the garlic and sweet soybean paste. Stir constantly until garlic is no longer raw but not browning. Toss in shrimp and stir-fry until they turn pink.
- Add the greens and raise the heat to high. Stir-fry until the greens begin to wilt, then toss in the sprouts, cook another 15 seconds, reduce heat slightly, and toss in the noodles, detangling them as you add them.
- Toss everything together, add the rest of the ingredients (except the pepper), and cook while stirring until the noodles have soaked up all the liquid (2 min). Adjust the seasoning and sprinkle with black pepper.
O!M!G! IF you like asian style food you MUST try this!!!!! I was looking for recipes using fresh lobster and this was suggested along with several others. I replaced the shrimp with lobster but will try another time with shrimp. I made a few changes but not enough to change the final outcome. I thought that there was too much peanut oil especially since the cooked noodles was tossed with it, so I cut it in half. Also, I'm not sure what "double" black soy sauce is so I used regular and cut that in half too. But, at eating time it did need some soy and I added some anyway. I was concerned that it might be too dry so I added two tbls. chicken stock. The only other thing was I did the cooking steps a bit different....BUT....the final dish was restaurant quality. Thanks Celticevergreen for posting a truly top recipe.