2021 Week 17 Newsletter
Recipe adapted from The Woks Of Life
Another tried and true noodle dish that is also ultra flexible! Feel free to throw in additional sautéed veggies or mushrooms and extra protein of your choice (shrimp, pork, chicken, tofu, Chinese sausage, etc).
~Rae
1 lb fresh Chinese white noodles or Lo Mein Noodle
2 tbs sesame oil
4 tbs soy sauce
2 tbs oyster sauce
2 tbs rice wine
1 tbs grated ginger
½ tbs garlic, minced
pinch of sugar
1 tbs peanut oil
3 green onions, split at the thick parts and cut into 2in lengths
1 cup roughly chopped pac choi
Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.
In a small bowl, combine the soy sauce, sesame oil, sugar, rice wine, and oyster sauce.
Heat 1 tablespoon oil in a wok over high heat and add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds and add pac choi to the wok and cook until the greens are just wilted. Then add your noodles and the green parts of the scallions. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).
Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.