Simeon makes these noodles extra flavorful by adding roast pork and shrimp that have been fried in garlic oil.
Canola oil, for frying and tossing
9 garlic cloves—6 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
In a small skillet, heat 1/4 inch of canola oil. Add the sliced garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reserve the oil.
In a saucepan of salted boiling water, cook the noodles until al dente. Drain well and toss with 1 teaspoon of canola oil.
In a bowl, whisk the stock, oyster sauce, fish sauce, dashi powder and annatto.
In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering. Add the shrimp, pork and minced garlic and stir-fry over high heat until the shrimp just start to turn pink, about 3 minutes. Add the shiitakes and carrots and stir-fry until the mushrooms are softened and the shrimp are white throughout, about 3 minutes. 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. Transfer to plates. Garnish with the fried garlic and snipped chives and serve with lime wedges and hot sauce.
