Shrimp-and-Pork Pan-Fried Noodles

在一个小锅,热1/4英寸的菜籽油。一个dd the sliced garlic and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reserve the oil.

In a saucepan of salted boiling water, cook the noodles until al dente. Drain well and toss with 1 teaspoon of canola oil.

In a bowl, whisk the stock, oyster sauce, fish sauce, dashi powder and annatto.

In a wok or very large skillet, heat 1/4 cup of the garlic oil until shimmering. Add the shrimp, pork and minced garlic and stir-fry over high heat until the shrimp just start to turn pink, about 3 minutes. Add the shiitakes and carrots and stir-fry until the mushrooms are softened and the shrimp are white throughout, about 3 minutes. 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. Transfer to plates. Garnish with the fried garlic and snipped chives and serve with lime wedges and hot sauce.