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2 Tbs |
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vegetable
oil |
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10 ounces |
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shiitake
mushrooms, stemmed and sliced thinly |
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1 small |
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head Napa
cabbage, sliced crosswise into thin shreds |
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1 medium |
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red bell
pepper, cored and sliced thinly |
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1 Tbs |
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grated fresh
ginger |
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2 cloves |
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garlic,
minced |
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¼ cup |
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low-sodium
chicken or vegetable broth |
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3 Tbs |
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soy sauce |
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3 Tbs |
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oyster
flavored sauce |
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9 ounce |
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package of
fresh Chinese egg noodles |
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salt and
ground black pepper |
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1 Tbs |
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toasted
sesame oil |
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4 whole |
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scallions,
sliced thinly |
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1 |
Bring 3 quarts of
water to boil in a large pot. |
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2 |
Heat oil in 12-inch
nonstick skillet over high heat until shimmering. Add
mushrooms and cook until browned, about 4 minutes (while
mushrooms are browning, measure out and prep other
ingredients). Stir in cabbage and bell pepper and cook
until cabbage wilts, about 2 minutes. |
|
3 |
Stir ginger and
garlic into vegetables and cook until fragrant, about 30
seconds. Stir in broth, soy sauce, and oyster-flavored
sauce and bring to simmer. Remove from heat, cover, and
set aside. |
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4 |
Add egg noodles and
1 Tablespoon salt to boiling water and cook, stirring
often, until noodles are slightly underdone, about 2
minutes. Drain noodles, then rinse under cold running
water and drain again. Return noodles to pot and toss
with sesame oil. |
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5 |
Add cabbage mixture
to pot, return to medium-high heat, and cook until
noodles are heated through, about 1 minute. Stir in
scallions, season with salt and pepper to taste, and
serve. |
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Servings: 4 |
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Cooking Tips |
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*Look for fresh Chinese egg
noodles (lo mein) in the produce section of your market. |
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**Oyster sauce can be found
in the Asian section of your local market. |
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***Add beef, chicken or pork
to the vegetables when stir-frying if you'd like meat added to
this dish. |
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Recipe Source |
| Modified
from The Best 30 Minute Recipe |
|