Simeon makes these noodles extra flavorful by adding roast pork and shrimp that have been fried in garlic oil.

Chef Sheldon Simeon
Sheldon Simeon
January 2016


Credit: © Con Poulos

Recipe Summary

1 hr 15 mins
1 hr 15 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

Pair this recipe with a crisp, lightly-toasty lager.