Hokkien Mee Noodles with Shrimp and Choy Sum

Hokkien Mee Noodles with Shrimp and Choy Sum

Intro

This dish leans into the savory sweetness and dark richness that make Hokkien-style noodles so satisfying. Shrimp cook quickly, choy sum keeps the bowl fresh, and the sauce reduces just enough to coat the noodles without turning them sticky.

Ingredients

  • For the noodles and shrimp: 12 oz fresh yellow noodles, 12 oz medium shrimp peeled and deveined, 1/2 tsp kosher salt, 1 tbsp neutral oil
  • For the stir-fry: 2 garlic cloves minced, 1 small shallot thinly sliced, 2 cups choy sum cut into 2-inch lengths
  • For the sauce: 2 1/2 tbsp hokkien-mee, 1 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sugar, 3 tbsp water
  • To finish: scallions, white pepper, lime wedges

Instructions

  1. Cook or rinse the noodles as needed until loosened, then drain very well. Pat the shrimp dry and season lightly with salt. Stir together the Hokkien Mee sauce, soy, oyster sauce, sugar, and water.
  2. Heat a wok over high heat and add the oil. Add the shrimp in a single layer and cook 45 to 60 seconds on the first side until the edges turn coral and the underside takes on a little color. Turn and cook another 30 seconds, then remove to a plate. They should be slightly underdone; they will finish later in the wok.
  3. Add the garlic and shallot to the wok and toss for 20 to 30 seconds until fragrant. Add the choy sum stems first and cook 20 seconds, then the leafy tops, letting them wilt but not collapse completely.
  4. Add the noodles and toss to combine, then pour in the sauce around the edge of the wok. Cook 1 to 2 minutes, tossing continuously, until the noodles turn glossy and evenly bronzed. Return the shrimp and toss for another 20 to 30 seconds, just until they are fully cooked through.
  5. Finish with scallions, a pinch of white pepper, and lime. The bowl should feel savory and full-bodied, with enough green freshness to keep it moving.

Why This Works

Pulling the shrimp early and returning them at the end keeps them tender, while cooking the greens in stages preserves both structure and freshness in a rich noodle dish.

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