Ingredients
Ingredients
- Directions
- Water
- 1 teaspoon salt to taste
- 340 g Blue Dragon Medium Egg Noodles (cook
- according to package instructions)
- 1/4 cup chicken stock or vegetable stock
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon Blue Dragon Oyster Sauce
- 1 teaspoon Blue Dragon Sesame Oil
- 1 tablespoon cooking oil
- 2 garlic cloves minced
- 1 cup mushrooms sliced (you can use button
- mushrooms or shiitake mushrooms)
- 2 cups bean sprouts
- 3 sprigs green onions sliced
Instructions
- Bring water to a boil in a large saucepan over high. Add salt to water and cook noodles according to instructions on the package, until just under al dente, about 2 to 3 minutes. Drain noodles thoroughly in a colander, and rinse under cold
- water to stop the cooking process. Drain, lifting noodles to separate and dry the strands. Set aside.
- Stir together stock, soy sauce, oyster sauce, and sesame oil in a small bowl. Set aside.
- Heat oil in a wok over high until shimmering and fragrant; swirl to coat wok. Add garlic; cook, stirring constantly, until it starts to brown around edges, about 10 seconds. Add mushrooms and cook, stirring constantly, about 30 to 45 seconds.
- The mushrooms will soak-up the oil, so add a bit more as needed if they look dry. Add bean sprouts; cook, stirring constantly, until wilted, about 1 minute.
- Stir sauce and add to mixture in wok; bring to a boil over high. Add noodles to wok; cook, stirring constantly, until noodles absorb sauce, about 2 minutes. Season with additional soy sauce to taste. Add the green onions and transfer
- noodles to a platter.
Trina Stewart is the Editor of HOMES+ Locale Magazine. Originally from Cambridge, Ontario, Trina loves exploring the area and embracing the activities, events, and local businesses.
