As far as Asian noodles go, this is about as good and easy as you can get. You use whatever vegetables you’d like: snow peas, sliced eggplant, bean sprouts, broccoli, carrot, celery- you name it. Last night when I made this I added some thinly sliced chicken. You can add about 1/2 lb. of cooked chicken, pork or peeled shrimp, which makes it a little heftier. It’s good with a few drops of Sriracha (chili sauce) on top. This serves about 4.
1/2 lb. fresh or dried Chinese egg noodles (or use fresh or dried thin spaghetti)
5 T corn or peanut oil
2 T oyster sauce
2 T soy sauce
2 T rice vinegar
1 t Asian sesame oil
1 t sugar
1/2 yellow onion, thinly sliced
1 red bell pepper, diced in 1/2″ cubes
1 package shiitake or button mushrooms, stems discarded and caps thinly sliced
1 zucchini, diced in 1/2″ cubes
1 T. grated fresh ginger
2 garlic cloves, minced
Directions:
Cook the noodles in a large pot of boiling water until al dente (time varies according to the noodles you use). Drain the noodles and rinse with cold running water. Toss noodles with 1 Tbs. of corn oil. In a small bowl, combine 3 Tbs. water, the oyster sauce, soy sauce, vinegar, sesame oil and sugar and stir to dissolve the sugar.
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. Transfer the vegetables to a bowl and discard any extra juices. Stir-fry meat, if using, and add to vegetables.
Return wok 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 stir-fry until heated through, a few minutes. Return the vegetables and meat to the pan, add the sauce, and continue to stir and toss until all the ingredients are well combined and heated through, about 2 minutes.
