Chinese Noodles

  • 1 Tbsp vegetable oil

  • 2 garlic cloves, finely minced

  • 1/2 onion, finely sliced

  • ½ lb. mushrooms (Chinese if possible, otherwise brown are fine)

  • 2 baby bok choy

  • 1 large red bell pepper , sliced (or 2 small)

  • 6 green onions , cut into 5 cm/2” lengths

  • 1 lb. Lo Mein noodles, fresh, prepared per packet 

  • 1/4 C. water

Sauce:

  • 4 tsp. cornstarch

  • 4 Tbsp dark soy sauce 

  • 1 Tbsp dry white wine

  • 1 tsp white sugar

  • 1/2 tsp sesame oil 

  • 1/4 tsp black pepper 

Garnish (optional):

  • Green onion, finely sliced


Sauce: Mix cornstarch and soy sauce until lump free, then add remaining Sauce ingredients.

Heat oil in a wok or large heavy based skillet over high heat until smoking.

Add onion and garlic, stir 30 seconds.

Add bell peppers, mushrooms & bok choi, cook 2 minutes or until chicken is cooked.

Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.

Add green onions, toss for another 1 minute until all the noodles are slick with sauce.

Serve immediately, garnished with extra green onions if using.


Notes

Chinese cooking wine ("Shaoxing wine") is an essential ingredient for making truly "restaurant standard" Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub - sub both the cooking wine AND water with low sodium chicken broth/stock + reduce light soy sauce to 1.5 tbsp.


6 servings

Recipe courtesy of recipetineats.com



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