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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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williams sonoma Ingredients:
1/2 lb chinese egg noodles |
5 tablespoons peanut oil |
2 tablespoons oyster sauce |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon sesame oil |
1/2 yellow onion, thinly sliced |
1 red bell pepper, seeded and thinly sliced lengthwise |
1/4 lb shiitake mushroom, stems discarded and caps thinly sliced |
1 zucchini, trimmed and cut into matchsticks |
1 tablespoon ginger, grated |
2 garlic cloves, minced |
Directions:
1. Parboil the noodles and make the sauce.
2. Bring a large pot of water to a boil over high heat. Add the noodles and boil for 2 minutes. Drain the noodles in a colander and rinse well with cold running water. Place in a bowl, add 1 Tbs. of the corn oil and toss to coat evenly.
3. In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
4. Stir-fry the vegetables.
5. Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Add the onion and bell pepper and stir-fry just until tender, about 2 minutes. Add the mushrooms and zucchini and continue to stir-fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
6. Stir-fry the noodles.
7. Return the pan to high heat and add the remaining 2 Tbs. corn oil. Add the ginger and garlic and stir-fry until fragrant, about 5 seconds. Add the noodles and cook until heated through, about 5 minutes. Return the vegetables to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 1 minute. Transfer to a platter and serve immediately. Serves 4.
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