These delicious noodles symbolize longevity and can be made with any combination of ingredients that you have on hand. Serves 4.
Ingredients
- 12 ounces fresh Shanghai style noodles (or any other favorite fresh or dry noodle)
- 1 tbs granulated sugar
- 1 tbs low sodium soy sauce
- 1 tbs black bean soy sauce (or dark soy sauce)
- 1 tbs oyster sauce (or hoisin sauce)
- 1 tbs water
- 1 tsp sesame oil
- Ground white pepper and salt, to taste
- Olive oil, as needed
- 2-3 cloves chopped garlic
- 1 tsp finely minced ginger
- 1 block Trader Joes teriyaki baked tofu, sliced (or favorite protein such as chicken or pork)
- 1 small package enoki mushrooms (or 5-6 dried shiitake mushrooms, reconstituted in hot water)
- 3-4 baby bok choy, sliced (or 1 small broccoli crown cut into small pieces)
- Handful of Chinese chives (or 3-4 green onions), white ends removed, cut into 1-inch long pieces
Equipment
- Chopping board
- Chef’s knife
- Large pot (to boil noodles)
- Strainer (to drain noodles)
- Wok or large pan
- Small mixing bowl (for sauce)
- Wooden spatula
- Large tongs
Instructions
Bring a large pot of water to boil and prepare noodles according to package directions. For fresh Shanghai style noodles, boil for 3-4 minutes until al dente. Try a noodle to be sure they are not overcooked. Drain into a strainer and rinse with cold water to halt further cooking and set aside.
In a small bowl, combine the sugar, water, low sodium soy sauce, black bean soy sauce, hoisin/oyster sauce, sesame oil and a dash of white pepper. Stir until combined.
Heat the wok or large pan over high heat and add a little olive oil. Add the tofu (or other protein) and stir fry until lightly browned on both sides. If using meat, be sure the meat is cooked thoroughly. Once cooked, remove from wok and set aside.
Add a little more olive oil to the wok and add garlic and ginger. Stir fry until fragrant or about 1-2 minutes. Add the bok choy and stir fry for about 2-3 minutes until the bok choy is tender. Add mushrooms and chives and continue to stir fry for another 1-2 minutes. Add tofu (or protein) back into the wok.
Add the strained noodles and continue to stir fry everything for another minute. Add sauce and stir fry until the sauce mixture is distributed evenly. If needed, add a little more olive oil in case the noodles stick to the wok or add a little more water if the noodles are too dry. Sample the noodles and add salt and white pepper as desired.
Serve immediately and encourage lots of slurping of those long noodles for longevity!