Chow Mein Style Noodles with Shiitake
- Dairy Free
- Vegan
- Vegetarian
Why we love it:
Ingredients
- 1⁄4 cup Oyster Sauce (vegan if keeping so)
- 2 Tablespoons Soy Sauce
- 1 teaspoon Sriracha
- 3 cloves Garlic
- 2 teaspoons Fresh Ginger
- 16 ounces Chow Mein Noodles (or spaghetti)
- 1 pound Shiitake Mushrooms
- 4 Bok Choys (baby)
- 1⁄4 head Red Cabbage (optional)
- 2 Tablespoons Canola Oil (divided)
Cooking Instructions
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1. WHISK SAUCE
In a small bowl, whisk together oyster sauce, soy sauce, and sriracha. Mince garlic and ginger. Stir into the sauce. Set aside.
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2. NOODLES
Some noodles might not need to be boiled – Hong Kong Chow Mein Noodles just get pan seared! But either works - so check your package and cook accordingly.
Bring a large pot of water to a boil and cook noodles, then drain, as instructed.
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3. CHOP
Remove mushroom stems, then slice the caps. If they’re dirty, you can wipe them down a bit with a slightly damp corner of a towel; typically, you don’t have to fully wash mushrooms.
Coarsely chop the bok choy and rinse it off. Let it hang out in a colander until ready to cook. If using red cabbage, slice into thin strips about 3 inches long, and rinse with bok choy.
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4. SAUTÉ NOODLES
Heat 1 Tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles (whether raw or boiled and drained) and sauté, stirring constantly, until golden brown and crispy, about 3 - 4 minutes. Remove to a bowl and set aside.
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5. SAUTÉ VEGGIES
Heat remaining 1 Tablespoon canola oil in the skillet. Add sliced mushrooms and sauté until browned; about 5 minutes. Add chopped bok choy and red cabbage, if using. Cook until wilted, about 3 minutes.
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6. SAUCE
Add the sauce to the pan, and bring to a simmer, about 1 minute. Scrape everything into the bowl with the noodles and toss to coat.
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7. SERVING
Serve immediately in large bowls.