Spicy Firecracker Shrimp Noodles

Steps

1. 1

   Cut the scallions into 2-inch lengths. Separate the white and pale green parts from the soft dark green parts, and set them aside.

2. 2

   Cut the choy sum into 2-inch lengths. If any stems are thick, cut them in half lengthwise. Separate the stems from the leafy parts and set aside.

3. 3

   Make the firecracker sauce: in a small bowl, mix the oyster sauce, sriracha and kecap manis together.

4. 4

   Prepare the noodles according to the packet directions. Drain them in a colander and rinse under tap water. If using pre-cooked noodles, soak them in boiling water for 1 minute to loosen. If using raw noodles, boil them for a few minutes, then drain and rinse before using.

   Start 1-minute timer
5. 5

   Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.

6. 6

   Add the shrimp to the skillet and spread them in a single layer. Cook, tossing occasionally, until pink and just cooked through, 2 to 3 minutes. Avoid overcooking; the shrimp will cook a little more when returned to the pan. Transfer them to a bowl.

   Start 3-minute timer
7. 7

   With the skillet still over high heat, add the remaining 2 tablespoons of oil.

8. 8

   Add the white and pale green parts of the scallions and the choy sum stems. Toss for 1 minute.

   Start 1-minute timer
9. 9

   Add the garlic and toss for 20 seconds. You can press it straight into the pan with a garlic press.

   Start 20-second timer
10. 10

    Add the leafy choy sum, dark green scallion parts, noodles, shrimp and sauce, in that order.

11. 11

    Toss until the noodles are coated and stained with sauce and the leafy greens have wilted, about 2 minutes.

    Start 2-minute timer
12. 12

    Serve immediately, sprinkled with sesame seeds if desired, and with extra sriracha for anyone who wants more heat.