Stir-Fried Chinese Egg Noodles with Shrimp and Asian Greens

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 pound (455 grams) precooked fresh Chinese egg noodles, rinsed, drained, and cut in half, or uncooked fresh Chinese egg noodles
1 ½ cups (about 4 ounces/115 grams) mung bean spouts (optional; if not using, increase the amount of choy sum by 3 stalks or baby bok choy or Shanghai choy by 2 heads)
10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy, about 7 ounces (200 grams) in total
2 cloves garlic, coarsely chopped
2 tablespoons sweet soybean paste
2 teaspoons double black soy sauce
4 tablespoons peanut oil
4 tablespoons warm water
7 ounces (200 grams) medium sized shrimp (10 to 15 shrimp), peeled, heads removed, and deveined (you can leave the tails on, if you like)
Freshly ground black pepper (optional)
¼ teaspoon kosher salt

See Full Recipe at Cookstr