Red Wok Crispy Noodles with Bok Choy and Mushrooms

  • Prep Time
    20 minutes
  • Cook Time
    10 minutes
  • Serving
    2
  • View
    131

This recipe is on this site in several incarnations.  I am posting it again because this is true comfort food for me and a pretty frequent rotation on my house menu. Last night’s version was more mushroom-y than usual, with fresh King Trumpet and shitake mushrooms picked up at the Asian Market in Metairie.  A few sliced white button ‘shrooms were also thrown in, along with a healthy smattering of minced garlic, ginger and beautiful little bok choy leaves. The crispy noodles are what make this dish truly special, and the sauce is the perfect combination of umami and subtle sweetness. Chop all your vegetables, boil your noodles and make your sauce.  When you’re ready to eat, the stir fry goes fast.  This is a perfect weekend dish to make while you’re watching movies and sipping wine. Don’t forget the fortune cookies.  And look who dropped in!!!

Ingredients

Stir Fry

Sauce

Crispy Noodles

    Directions

    Chop all your vegetables, quarter the mushrooms, mince the garlic and ginger and get your water boiling. Then you can sit down and enjoy your wine.

    Step 1

    BOIL THE NOODLES: Get a pot of water boiling and boil the noodles no more than 3 minutes. Drain them. Run some cold water over them and separate with your fingers as much as possible. Let the noodles drain in the sink.

    Step 2

    Make the sauce: Combine all sauce ingredients and set aside.

    Step 3

    Heat up your wok. When you are ready to cook, heat a few TBS of vegetable oil in the hot wok, and saute the noodles on one side until golden, then flip. Cook on the other side until you have a sort of noodle "cake," that is golden and crispy. Set the noodles aside on a platter.

    Step 4

    Saute the garlic and ginger being careful not to burn. Add the 'shrooms and stir fry. The bok choy goes in last. Stir fry until the bok choy is tender but still has a bit of crunch.

    Step 5

    Add the sauce and let it bubble up and boil gently for a minute. Stir in the cornstarch slurry to thicken. (The slurry is made with a few TBS of cornstarch mixed with water and whisked to make a thin mixture that looks like watery Elmer's glue).

    Step 6

    Pour the vegetables and sauce over the noodles and serve!

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