Super quick and easy Stir Fry Leeks using leftover Roast Pork Belly. Just a few…
Super tasty and delicious Knife Shaved Noodles Stir Fry with fermented black beans, chili bamboo shoots, and sliced pork. A must try!
Stir Frying Using an Outdoor Wok Burner
Some of you may have read that I recently purchased a 22 inch Carbon Steel Wok Kit with Big Kahuna Burner. I have had so much fun cooking with it on my backyard patio. After seasoning the wok, I used it daily before the usual late April snowstorm and cold weather front swooped in. I hope that is the last of the cold weather and it will warm up from here onwards so that I can do my stir frying outdoors, at least for the rest of spring and summer.
A Big Batch of Knife Shaved Noodles Stir Fry
The 22 inch wok is huge. I wanted to to check out the ease of stir frying a big batch of noodles that would prove challenging on my 14 inch wok indoors. This noodles stir fry is for 6 persons and I had no problems at all stir frying that amount of noodles. In fact, it was a breeze! I could have easily doubled this amount and it would be no problem at all tossing the noodles and vegetables around with the huge spatula and ladle that came with the wok kit.
The stir fried noodles tasted great especially with the black beans and spicy bamboo shoots. There was lots of “wok hei” in the noodles and they were well coated with the black beans. We enjoyed the noodles so much that 2 days later, I fried another batch. I cooked it a little differently the second time. I will be posting that next. If you get a chance to try both version, please tell me which you like better.
Fermented Black Beans and Chili Bamboo Shoots
Apart from the noodles itself, I used two other essential ingredients to flavor the noodles in this recipe. One is fermented/preserved/salted black beans, the main ingredient used in making black bean sauce and they usually come packaged in plastic bags of various sizes. This is a good ingredient to have on hand as many dishes use it as a flavoring.
The other is chili bamboo shoots which are used as a condiment or as an ingredient in some dishes. They usually come in jars. You can buy both of these ingredients at most Asian grocery stores or order them online via the links here or below.
Similar Products Used in Making This Knife Shaved Noodles Stir Fry
This post contains affiliate links. Please read my disclosure policy here.
Eastman 22 inch Carbon Steel Wok Kit with Big Kahuna Burner
Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula
Chinese Douchi – Fermented Black Beans – 16 Oz Bag
Chili Bamboo Shoot in Soybean Oil – 12oz (3 Packs)
Knife Shaved Noodles Stir Fry
- 6 pieces dry knife shave noodles (18 oz/514g)
- 4 tbsp vegetable oil
- 4 cloves garlic (minced)
- 4 tbsp fermented black beans ( rinsed, soaked for 5 minutes, and minced) (40g)
- 4 tbsp chili bamboo shoots (80g)
- 1 medium carrot (julienned)
- 12 oz pork (cut into strips) (340g)
- 4 tbsp dark soy sauce
- 8 oz baby bok choy (cut into bite size pieces) (225g)
- 8 oz mung bean sprouts (225g)
- Salt to taste
- 4 green onions (thinly sliced at a diagonal)
- Cook noodles in boiling water for 5 minutes. Remove with metal strainer and place into a large bowl. Set aside.
- Heat vegetable oil in a large wok or fry pan. Add garlic, black beans,
- chili bamboo shoots, and carrots. Stir for 1 to 2 minutes until fragrant.
- Add pork and stir fry for 2 to 3 minutes until pork is just cooked.
- Add boiled noodles
- and dark soy sauce. Stir fry to get all ingredients well mixed and noodles coated, about 2 to 3 minutes.
- Now, add baby bok choy and bean sprouts. Stir fry for 30 seconds to a minute.
- Season with salt to taste. Stir fry for another 30 seconds to a minute. Turn off stove.
- Transfer noodles to a large platter. Garnish with green onions and serve immediately.
Substitute for Knife Shaved Noodles
Dried knife shaved noodles are not that easy to come by. I just happened to chance upon them on one of my shopping trips to the Asian market. That said, a possible substitute is the No Yolks extra broad or dumpling noodles. They are different kinds of noodles and the taste will be different but it can work. The most marked difference is the ability of the noodle to absorb flavors added to it. The best way to described that is like bronze cut pasta versus regular pasta. Bronze cut pasta has a rougher and more porous texture than regular pasta. As such, pasta sauce clings better to it and saturate it with aroma and flavor. Dried shaved noodles also have a rougher texture and so sauces cling to it better.
Here is my stir fry made with dumpling noodles. Do give it a try.