Shanghai Noodles
These thick and toothsome noodles are loaded with vegetables and a spicy sweet sauce.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 dried shiitake mushrooms
- 16 ounces fresh udon noodles or Shanghai-style noodles (or 8 ounces dried)
- 1 tablespoon avocado oil
- 1 tsp garlic, minced
- 1 teaspoon ginger, minced
- 2 scallions, white and green parts separated and thinly sliced
- 1 pound Shanghai bok choy or baby bok choy, leaves and stems chopped into long thin strips
- 1 medium carrot, peeled and julienned
- 1 1/2 tablespoons soy sauce
- 2 tablespoons water
- 1 1/2 tablespoons hoisin sauce
- 1/2 tablespoon chili sauce
- 1/2 tablespoon sesame oil, to taste
Instructions
- 1
Soak the shiitake mushrooms in warm water for 15 minutes, until softened. Drain the shiitakes and squeeze out the excess water into the bowl. Discard the stems of the mushrooms and finely chop the caps.
- 2
If you're using fresh udon noodles, bring a pot of water to boil and boil the noodles for 1 to 2 minutes. Drain, rinse under cold water, and shake off the excess water. If you're using dried noodles, cook them according to package instructions until al dente (usually the least amount of time listed on the package.) Drain, rinse under cold water, and shake off the excess water.
- 3
Prepare the sauce: In a small bowl, mix together the soy sauce, water, hoisin sauce, chili sauce, and sesame oil.
- 4
Heat the avocado oil in a wok or large skillet. Add the garlic, ginger, and scallion whites and stir-fry for about 30 seconds, just until aromatic. Add the mushrooms and stir-fry for 1 minute. Add the bok choy and carrot and cook for another 1 minute.
- 5
Add the noodles and stir-fry them for 1 minute. Pour in the sauce and toss with tongs so the noodles are well-coated.
- 6
Transfer to a serving dish and garnish with the scallion greens.