Ingredients
|
2-3T water 2 shakes of oyster sauce 2T shoyu 2T Japanese vinegar 2 6-ounce packages of dried Chinese egg noodles 1T canola oil, more as needed Splash of sesame oil Splash of chili oil (optional) 4 cloves of garlic, finely chopped 1t fresh ginger, grated or finely chopped A scant ¼ pound of pork or chicken, thinly sliced or a block of tofu, cubed |
½ an onion, sliced very thinly
2 zucchini, sliced very thinly 1 red pepper, julienned 6-10 fresh shiitake or your favorite mushroom, thinly sliced |
What To Do
To prep for noodles, mix together water, oyster sauce, shoyu and vinegar in a small bowl and set aside.
Boil water to cook noodles. Drop dry noodles in boiling water. Chinese egg noodles cook very quickly and they should be pretty close to done in about 3 minutes. Take them out, drain well, dump into a bowl and toss with the sauce. Set it aside while you cook the vegetables.
In a flat-bottom frying pan or wok, drizzle sesame oil and a bit of canola oil until the oil does the cascading sheets action in the pan. Add ginger and garlic and give a quick stir, add a shot of shoyu (it will sizzle immediately), then add the pork, chicken or tofu. Cook until just done. It will be a couple of minutes for pork or chicken and almost immediately for tofu.
Remove from pan and set aside.
Add onions, zucchini, bell pepper and mushrooms, in that order, to your stir-fry pan. Allow the onions to soften a bit before adding the zucchini. Then do the same for the zucchini before you add the peppers. This is so that the things that take longest to cook don’t end up making the peppers and mushrooms overly squishy. Cook until the mushrooms are just tender; this should take only a few minutes. Take out vegetables, and mix gently with meat or tofu.
Add a bit more canola and sesame oil and swirl in the pan. Dump the cooked noodles back into the frying pan on fairly high heat. You should be able to hear the noodles sizzling.
Flip the noodles once to get the other side crunchy and browned. Pour vegetables and meet over and eat away.
Boil water to cook noodles. Drop dry noodles in boiling water. Chinese egg noodles cook very quickly and they should be pretty close to done in about 3 minutes. Take them out, drain well, dump into a bowl and toss with the sauce. Set it aside while you cook the vegetables.
In a flat-bottom frying pan or wok, drizzle sesame oil and a bit of canola oil until the oil does the cascading sheets action in the pan. Add ginger and garlic and give a quick stir, add a shot of shoyu (it will sizzle immediately), then add the pork, chicken or tofu. Cook until just done. It will be a couple of minutes for pork or chicken and almost immediately for tofu.
Remove from pan and set aside.
Add onions, zucchini, bell pepper and mushrooms, in that order, to your stir-fry pan. Allow the onions to soften a bit before adding the zucchini. Then do the same for the zucchini before you add the peppers. This is so that the things that take longest to cook don’t end up making the peppers and mushrooms overly squishy. Cook until the mushrooms are just tender; this should take only a few minutes. Take out vegetables, and mix gently with meat or tofu.
Add a bit more canola and sesame oil and swirl in the pan. Dump the cooked noodles back into the frying pan on fairly high heat. You should be able to hear the noodles sizzling.
Flip the noodles once to get the other side crunchy and browned. Pour vegetables and meet over and eat away.
Notes
- Dried Chinese egg noodles are readily available in Asian groceries, and I've also found them in most Safeways.
- I like to use a non-stick, aflat-bottom frying pan, I use use less oil.
- It may seem like an extra step, but it is important take out the veggies and put set them aside while you pan fry the noodles. Otherwise, the veggies will lose their bite, and and the noodles will not get crisped up.
- I do re-oil the pan as a last step to crispy up the noodles.
