Chinese•gourmet

Knife Shaved Noodles Stir Fry

Super tasty and delicious Knife Shaved Noodles Stir Fry with fermented black beans, chili bamboo shoots, and sliced pork. A must try!

Ingredients

Quantities are shown as originally provided.

6 pieces dry knife shave noodles ((18 oz/514g))
4 tbsp vegetable oil
4 cloves garlic ((minced))
4 tbsp fermented black beans (( rinsed, soaked for 5 minutes, and minced) (40g))
4 tbsp chili bamboo shoots ((80g))
1 medium carrot ((julienned))
12 oz pork ((cut into strips) (340g))
4 tbsp dark soy sauce
8 oz baby bok choy ((cut into bite size pieces) (225g))
8 oz mung bean sprouts ((225g))
Salt (to taste)
4 green onions ((thinly sliced at a diagonal))

1
Cook noodles in boiling water for 5 minutes. Remove with metal strainer and place into a large bowl. Set aside.
2
Heat vegetable oil in a large wok or fry pan. Add garlic, black beans,
3
chili bamboo shoots, and carrots. Stir for 1 to 2 minutes until fragrant.
4
Add pork and stir fry for 2 to 3 minutes until pork is just cooked.
5
Add boiled noodles
6
and dark soy sauce. Stir fry to get all ingredients well mixed and noodles coated, about 2 to 3 minutes.
7
Now, add baby bok choy and bean sprouts. Stir fry for 30 seconds to a minute.
8
Season with salt to taste. Stir fry for another 30 seconds to a minute. Turn off stove.
9
Transfer noodles to a large platter. Garnish with green onions and serve immediately.