Knife Shaved Noodles Stir Fry

By Malaysian Chinese Kitchen · 30 min

Ingredients

Instructions

1. Boil the noodles in boiling water for 5 minutes, lift them out with a metal strainer and put them in a large bowl.
2. Heat the vegetable oil in a large wok or frying pan. Add the garlic, black beans, chili bamboo shoots and carrot, and stir for 1 to 2 minutes until fragrant.
3. Add the pork and stir-fry for 2 to 3 minutes until just cooked.
4. Add the boiled noodles and dark soy sauce, and stir-fry for about 2 to 3 minutes until the noodles are well mixed and coated.
5. Add the baby bok choy and bean sprouts and stir-fry for 30 seconds to 1 minute.
6. Season with salt to taste, stir-fry for another 30 seconds to 1 minute, then turn off the heat.
7. Transfer the noodles to a large platter, garnish with the green onions and serve immediately.

Summarized from Malaysian Chinese Kitchen's video. Watch it for the details.

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GarlicScallionCarrotBean sproutPorkBlack beanBok choyBamboo shoot