Seasoned with curry powder and studded with sliced Char Siu or Chinese Roast Pork, prawns, julienned carrots, thinly sliced onions, and scrambled egg, this quick noodle dish is a delicious one-skillet meal.
Course Main Dish Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Author Robin Donovan
Ingredients
1tablespoonsoy saucesee note for gluten-free options
1tablespoonfish sauce
1tablespoonShaoxing winesee note for substitution options
1tablespooncurry powder
2teaspoonstoasted sesame oil
1/4teaspoonground white pepper
½teaspoonsugar
2garlic clovesminced
1 10-ouncepackage dried rice stick noodles
3 to 4tablespoonscooking oildivided
2eggsbeaten with 1/8 teaspoon kosher salt
½cupsliced onion
½cupjulienned carrot
1head bok choyquartered lengthwise and sliced
½poundpeeled and deveined shrimp
½poundChar Siu or Chinese roast porksliced (see note for substitution options)
Kosher salt
2scallionsthinly sliced
1cupmung bean sprouts
Instructions
In a small bowl, stir together the soy sauce, fish sauce, Shaoxing wine, curry powder, sesame oil, white pepper, sugar, and garlic.
Put the noodles in a large, heat-safe bowl and pour boiling water over the top to cover the noodles. Let stand for 5 minutes, until the noodles are tender. Drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking.
Heat 1 tablespoon of the cooking oil in a large nonstick skillet or wok set over high heat. Add the eggs and cook, stirring with a spatula, until set, about 2 minutes. Transfer the eggs to a large bowl and chop into small pieces using the spatula.
Add an additional tablespoon of cooking oil to the skillet. Add the bok choy, carrots, and onion to the pan and cook, stirring occasionally, until tender and beginning to brown, about 5 minutes.
Add another tablespoon of oil if needed and then add the shrimp. Cook, turning the shrimp occasionally, for about 2 minutes, until the shrimp are pink on the outside. Add the pork and cook until heated through, about 2 minutes more. Season with a pinch of salt and then transfer the meat and veggies to the bowl with the eggs.
Add another tablespoon of cooking oil to the skillet and then add the noodles. Cook, tossing with tongs and breaking up any noodle clumps, until the noodles are heated and begin to brown in parts, about 3 minutes. Add the sauce mixture and cook, tossing, until everything is well mixed. Return the meat and veggies to the skillet and toss to combine well.
Serve hot.
Notes
1. You can make this recipe gluten free by substituting gluten-free soy sauce, gluten-free tamari, or coconut aminos for the soy sauce.2. If you don’t have Shaoxing wine, you can substitute dry sherry, sake, or dry white wine.3. If you don’t have Char Siu, you can substitute diced cooked ham, or make a quick char siu using thick cut pork chops marinated in store-bought char siu sauce and grilled.4. To make the noodles easier to work with (and easier to eat!), after draining them, use a pair of kitchen shears to cut them in half or in thirds.5. You can spice the dish up by adding chile peppers or pass chile paste or sriracha at the table.