August 09, 2016
Dinner, Lunch, Pasta,
Vegetables, Bok Choy, Mushrooms, Asian, Chinese, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Wok/Stir-Fry, Vegetarian more
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"Delicious combo of flavors with just enough heat with the chili sauce. Servings are for two only"
Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water into the bowl. Discard the stems of the mushrooms and finely chop the caps.
If you're using fresh udon noodles, bring a pot of water to boil and boil the noodles for 1 to 2 minutes. Drain, rinse under cold water, and shake off the excess water. If you're using dried noodles, cook them according to package instructions until al dente (usually the least amount of time listed on the package.) Drain, rinse under cold water, and shake off the excess water.
Prepare the sauce: In a small bowl, mix together the soy sauce, water, hoisin sauce, chili sauce, and sesame oil.
Heat oil in a wok or large skillet. Add the garlic, ginger, and scallion whites and stir-fry for about 30 seconds, just until aromatic. Add the mushrooms and stir-fry for 1 minute. Add the bok choy and carrot and cook for another 1 minute.
Add the noodles and stir-fry them for 1 minute. Pour in the sauce and toss with tongs so the noodles are well-coated.
Transfer to a serving dish and garnish with the scallion greens.
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