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Amoy Noodle Recipe

Name: Wentworth Seafood Houses Amoy Noodle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g fresh Chinese egg noodles (or fresh alkaline noodles); 1 tbs cornstarch (for dusting); 300 g pork shoulder, thinly sliced (or chicken thigh); 150 g shrimp, peeled and deveined (optional); 4 cloves garlic, minced; 1 tbs ginger, peeled and julienned; 4 stalks scallions (green onions); 1 small yellow onion, thinly sliced; 300 g bok choy (or gai lan/Chinese broccoli), trimmed and halved lengthwise; 1 cup shredded carrot; 1 cup bean sprouts, rinsed; 3 tbs light soy sauce; 1 tbs dark soy sauce; 2 tbs oyster sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp sesame oil; 1 tsp sugar; 1 tsp white pepper; 200 ml chicken stock or water; 3 tbs vegetable oil (for stir-frying); 1 tsp salt; 1 tsp toasted sesame seeds; 2 tbs crispy shallots or fried garlic (optional); 2 stalks extra scallions, thinly sliced; 4 sprigs fresh cilantro (optional)

Inspired by Wentworth Seafood House

Time35m

Serves4

Make Amoy Noodle Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & starch

14 1/8 oz (400 g) fresh Chinese egg noodles (or fresh alkaline noodles)

1 tbs cornstarch (for dusting)

Protein & aromatics

10.6 oz (300 g) pork shoulder, thinly sliced (or chicken thigh)

5.29 oz (150 g) shrimp, peeled and deveined (optional)

4 cloves Garlic, minced

1 tbs ginger, peeled and julienned

4 stalks scallions (green onions)

1 small yellow onion, thinly sliced

Vegetables

10.6 oz (300 g) bok choy (or gai lan/Chinese broccoli), trimmed and halved lengthwise

1 cup shredded carrot

1 cup bean sprouts, rinsed

Sauce & seasoning

3 tbs light soy sauce

1 tbs dark soy sauce

2 tbs oyster sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Toasted sesame oil

1 tsp sugar

1 tsp White pepper

7/8 cup (200 ml) chicken stock or water

3 tbs vegetable oil (for stir-frying)

1 tsp Celtic sea salt

Finish & garnish

1 tsp toasted sesame seeds

2 tbs crispy shallots or fried garlic (optional)

2 stalks extra scallions, thinly sliced

4 sprigs Fresh cilantro (optional)

Method

Prep

Prepare ingredients

Slice pork thinly across the grain; if using shrimp leave whole or halve. Rinse and trim bok choy and halve lengthwise. Julienne ginger, mince garlic, thinly slice onion and scallions (separate white and green parts). Shred carrot and rinse bean sprouts. Toss fresh noodles with 1 tbs cornstarch to keep them loose if sticky.

Make the sauce: in a bowl combine light soy, dark soy, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper and chicken stock (200 ml). Stir until sugar dissolves and set aside.

Cook proteins & aromatics

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl.

Add pork in a single layer and sear, stirring, until just cooked through and starting to brown, about 2–3 minutes. Remove pork to a plate.

If using shrimp, add 1 tbs oil to the wok, add shrimp and cook 1–2 minutes until pink and opaque. Remove with pork and set aside with meat.

Add remaining 1 tbs oil. Add white parts of scallions, onion, ginger and garlic. Stir-fry 30–45 seconds until aromatic but not burned.

Vegetables & noodles

Add bok choy and carrots to the wok. Stir-fry 1–2 minutes until bok choy brightens and carrots begin to soften.

Push vegetables to the side of the wok to create space. Add the noodles and spread them out. Stir-fry 30–60 seconds to heat through. If noodles are sticking, add 1–2 tbs of the prepared sauce or a splash of stock to loosen.

Return pork and shrimp to the wok. Pour the prepared sauce evenly over the noodles and vegetables. Toss vigorously to combine and coat everything. Stir-fry 1–2 minutes until sauce reduces slightly and noodles have absorbed flavor.

Add bean sprouts and the green parts of the scallions, toss once, then season with salt to taste (about 1 tsp). If mixture seems dry, splash up to 50 ml more stock and toss.

Finish & serve

Taste and adjust: add more soy for saltiness, sesame oil for aroma, or a pinch more sugar if needed.

Transfer noodles to a serving platter. Garnish with toasted sesame seeds, crispy shallots or fried garlic, extra sliced scallions and cilantro if using.

Serve hot. Leftovers can be refrigerated up to 2 days and gently reheated in a hot pan with a splash of water or stock to loosen noodles.