Heat the water in the pot to cook the noodles. When it boils, put noodles in.
Meanwhile, chop the Choy sum into smaller pieces.
When the noodles are disintegrated and el dente, it means they are properly cooked.
Soak or rinse the noodles briefly in cold water and then set aside. This is to prevent them from sticking.
Heat the oil. Add in ginger, garlic and black bean garlic sauce and stir fry.
Toss in the diced onion and stir fry until they caramelised.
Add the soy sauce and stir evenly. Add in the white pepper powder as well.
Add the sweet soy sauce and mix well.
Put in the shrimps and stir to coat them with the sauce.
Add in the sesame oil and mix well.
Transfer the noodles to the wok and stir well to ensure they are well coated with the sauce and shrimps.
Toss in the mixed vegetables. Stir fry for a couple of minutes.
Add in the Choy sum and cook until they start to wilt slightly.
Add Thai sweet chilli sauce to the noodles. Stir for a minute or two.
Voila! It is ready to be served. Bon appetite! (This recipe serves 1 to 2 people)
- 2.0bnch Choy sum
- 1.0c Miced vegetables
- 1.0c Shrimps
- 1.0tsp Lee Kum Kee black bean and garlic sauce
- 2.0Tbsp Thai sweet chilli sauce
- 2.0Tbsp Soy sauce
- 1.0Tbsp Sweet soy sauce
- 1.0pch White pepper powder
- 2.0tsp Crushed ginger
- 2.0tsp Crushed garlic
- 1/4c Diced onions
- 2.0Tbsp Rice bran oil
- 2.0Tbsp Sesame oil