1 pound (455 grams) precooked fresh Chinese egg noodles, rinsed, drained, and cut in half, or uncooked fresh Chinese egg noodles
10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy, about 7 ounces (200 grams) in total
4 tablespoons peanut oil
2 cloves garlic, coarsely chopped
2 tablespoons sweet soybean paste
7 ounces (200 grams) medium-sized shrimp (10 to 15 shrimp), peeled, heads removed, and deveined (you can leave the tails on, if you like)
1 ½ cups (about 4 ounces/115 grams) mung bean spouts (optional; if not using, increase the amount of choy sum by 3 stalks or baby bok choy or Shanghai choy by 2 heads)
4 tablespoons warm water
2 teaspoons double-black soy sauce
¼ teaspoon kosher salt
Freshly ground black pepper (optional)
Ingredients
categorized
original
Produce
Garlic (2cloves)
Mung bean spouts (1 1/2cups)
Seafood
Shrimp, medium-sized (7ounces)
Condiments
Double-black soy sauce (2teaspoons)
Soybean paste, sweet (2tablespoons)
Cooking & Baking
Black pepper, Freshly ground (1)
Kosher salt (1/4teaspoon)
Peanut oil (4tablespoons)
Pasta & Grains
Chinese egg noodles, precooked fresh (1pound)
Drinks
Water (4tablespoons)
Other
10 stalks choy sum or 5 whole small heads baby bok choy or Shanghai choy, about 7 ounces (200 grams) in total