Spicy Mushroom and Noodle Stir Fry
Servings: 4 to 6
Total Time: 35 minutes
Ingredients
8 ounces rice noodles
2 TBSP cooking oil
3 TBSP chili garlic sauce
1/4 cup soy sauce
1 TBSP rice vinegar
2 tsp sesame oil
2 TBSP dry sherry
1 tsp red pepper flakes
1 tsp freshly grated ginger
1 bunch green onions, thinly sliced
1 lb assorted mushrooms (cremini, shiitake, oyster, white), sliced
1 large head bok choy, chopped
2 large eggs, lightly beaten
Directions
1. Place the noodles in a large bowl and cover with hot water, Soak for 20 minutes (do not over soak). Drain the noodles and set aside.
2. In a medium bowl, combine the chili garlic sauce, soy sauce, vinegar, sesame oil, sherry, red pepper flakes, ginger and most of the green onions (leave some for garnishing if you like), set aside.
3. In a wok or large pan heat the oil over medium-high heat until it's shimmering.
4. Add the mushrooms and bok choy to the pan and cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
5. Add the noodles and sauce to the pan and toss, cook for 2 minutes.
6. Push everything to the side and pour the beaten eggs into the pan. Scramble the eggs and cook until set, about 1 minute.
7. Take the pan off the heat and toss to combine.
8. Garnish with any leftover green onions and serve.
2. In a medium bowl, combine the chili garlic sauce, soy sauce, vinegar, sesame oil, sherry, red pepper flakes, ginger and most of the green onions (leave some for garnishing if you like), set aside.
3. In a wok or large pan heat the oil over medium-high heat until it's shimmering.
4. Add the mushrooms and bok choy to the pan and cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
5. Add the noodles and sauce to the pan and toss, cook for 2 minutes.
6. Push everything to the side and pour the beaten eggs into the pan. Scramble the eggs and cook until set, about 1 minute.
7. Take the pan off the heat and toss to combine.
8. Garnish with any leftover green onions and serve.
