Shrimp and Pork Pan Fried Noodles

Ingredients

• Canola oil, for frying and tossing
• 9 garlic cloves—6 thinly sliced and 3 minced
• 8 ounces Chinese wheat noodles
• 2/3 cup chicken stock
• 1/4 cup oyster sauce
• 1 tablespoon plus 1 teaspoon Asian fish sauce
• 2 teaspoons instant dashi powder
• 1 teaspoon ground annatto
• 12 large shrimp, shelled and deveined
• 4 ounces Chinese-style roast pork, chopped (1 cup)
• 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
• 2 medium carrots, thinly sliced
• 4 ounces baby bok choy, halved lengthwise and cut crosswise into 3-inch pieces
• 1/2 small red onion, thinly sliced
• Snipped chives, for garnish
• Lime wedges and hot sauce, for serving

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