MEE GORENG TAUCEO (STIR-FRIED NOODLES WITH SHRIMP AND GREENS)

Mee Goreng Tauceo (Stir-Fried Noodles With Shrimp and Greens) image

Provided by Member 610488

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb precooked fresh Chinese egg noodles (rinsed, drained, cut in half) or 1 lb fresh fettuccine (cooked, drained, tossed with a bit of peanut oil)
10 stalks choy sum or 5 whole small baby bok choy
4 tablespoons peanut oil
2 garlic cloves, coarsely chopped
2 tablespoons sweet soybean paste (Tauco, Thai style P. Pra Teep Thong brand, Kwong Hung Seng brand)
7 ounces medium shrimp (peeled and deveined)
1 1/2 cups mung bean sprouts
4 tablespoons warm water
2 teaspoons double black soy sauce (Koon Chun brand preferred)
1/4 teaspoon kosher salt
fresh ground pepper, to taste

Steps:

Clean and dry veggies, cut as desired.
Heat the oil in a wok over medium heat until it shimmers, and then add the garlic and sweet soybean paste. Stir constantly until garlic is no longer raw but not browning. Toss in shrimp and stir-fry until they turn pink.
Add the greens and raise the heat to high. Stir-fry until the greens begin to wilt, then toss in the sprouts, cook another 15 seconds, reduce heat slightly, and toss in the noodles, detangling them as you add them.
Toss everything together, add the rest of the ingredients (except the pepper), and cook while stirring until the noodles have soaked up all the liquid (2 min). Adjust the seasoning and sprinkle with black pepper.

Nutrition Facts : Calories 811.1, Fat 25.5, SaturatedFat 4.9, Cholesterol 211.7, Sodium 783.2, Carbohydrate 112.9, Fiber 6, Sugar 5.1, Protein 32.7