Shrimp-and-Pork Pan-Fried Noodles

• Canola oil, for frying and tossing
• 9 garlic cloves6 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

1. In a small skillet, heat 1/4 inch of canola oil.
2. Add the sliced garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
3. Using a slotted spoon, transfer to paper towels.
4. Reserve the oil.
5. In a saucepan of salted boiling water, cook the noodles until al dente.
6. Drain well and toss with 1 teaspoon of canola oil.
7. In a bowl, whisk the stock, oyster sauce, fish sauce, dashi powder and annatto.
8. In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering.
9. Add the shrimp, pork and minced garlic and stir-fry over high heat until the shrimp just start to turn pink, about 3 minutes.
10. Add the shiitakes and carrots and stir-fry until the mushrooms are softened and the shrimp are white throughout, about 3 minutes.
11. 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.
12. Transfer to plates.
13. Garnish with the fried garlic and snipped chives and serve with lime wedges and hot sauce.

canola oil, garlic, chinese wheat noodles, chicken stock, oyster sauce, fish sauce, ground annatto, shrimp, pork, shiitake mushrooms, carrots, bok choy, red onion, chives, hot sauce

Taken from www.foodandwine.com/recipes/shrimp-and-pork-pan-fried-noodles (may not work)