Ingredients Pork Shrimp-and-Pork Pan-Fried Noodles Be the first to rate & review! Simeon makes these noodles extra flavorful by adding roast pork and shrimp that have been fried in garlic oil. By Sheldon Simeon Sheldon Simeon Instagram Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls. Food & Wine's Editorial Guidelines Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 1 hr 15 mins Total Time: 1 hr 15 mins Yield: 4 to 6 Ingredients 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 Directions 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. Rate it Print