Chinese-Style Vegetable Noodles
Ingredients
- 300 gChinese wheat noodles (dry)
- 2 pcCarrot (finely julienned)
- 2 pcBok choy (roughly sliced)
- 100 gshiitake mushroom (sliced)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspPeanut oil
- 3 tbspsoy sauce
- 1 tbspSesame oil
- 1 tspGinger ground
- 1 pinchWhite pepper ground
Method
Supple, glossy noodles coated in an umami sauce, mixed with the crunch of wok-seared vegetables. A faint scent of toasted sesame oil rises from the steaming pan.
- 1
Drop the noodles into boiling water. They must remain firm to the bite, do not overcook. Drain and rinse with cold water to stop the cooking and prevent sticking.
- 2
Heat the peanut oil in a wok or large pan. When it starts to smoke slightly, toss in the minced garlic and ginger. It should sizzle immediately.
- 3
Add the julienned carrots, shiitakes, and pak choi. Keep the heat high. The vegetables should color quickly while remaining crunchy.
- 4
Incorporate the noodles. Pour in the soy sauce and sesame oil. Stir vigorously until the sauce evenly coats every strand. Finish with the sliced green onions.
Frequently asked questions
How do you get this dish right?
- The secret is the wok temperature: it must be smoking hot before adding the vegetables.
- If the noodles stick after draining, add a drizzle of sesame oil to separate them.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore the noodles' suppleness.
