Chow Mein Style Noodles with Shiitake
- Dairy Free
Why we love it:
- 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)
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.
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.
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.
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.
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.
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.
Serve immediately in large bowls.