Chinese Noodles Stir Fry Recipe
We love noodle dishes in our house
Servings: 4 people
- 4 tablespoons dry sherry wine
- ½ cup water
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons vegetable oil
- ½ pound fresh Shiitake mushrooms de-stemed and sliced
- 4 cloves garlic minced
- 2 inch piece ginger minced
- 12 ounces broccoli rabe chopped
- 12 ounces fresh Chow Mein Noodles Hong Kong-Style Noodles
- 5 tablespoons peanuts
- 1 bunch chives
- salt and pepper to taste
Prep the Ingredients
Peel & mince the garlic and ginger.
Roughly chop the broccoli rabe and peanuts.
De-stem the mushrooms and thinly slice the caps (Discard the stems or save them for stock)
Slice the chives on a bias into ½ inch pieces
Make the Sauce
Combine the sherry and water with the corn starch in a small bowl using a small whisk (fork will do too)
Add half the soy sauce, taste and adjust flavor by adding more soy sauce if needed.
Make the Stir Fry
Heat a stir fry pan or large nonstick fry pan over medium hot. Add 1 tablespoon oil to the pan and when hot, add the mushrooms. Cook for 5 to 7 minutes until browned and start to soften.
Add the garlic and ginger and cook for 1 minute.
Add the broccoli rabe and continue stir frying for 4 to 6 minutes. Transfer the stir fried veggies to a plate and reserve.
In the same pan, add the other tablespoon of oil and spread it around the bottom of the pan.
Separate the noodles with your hands and spread them out in the pan to make a single layer. Cook the noodles using a pair of kitchen tongs to turn them over, keep them separated and coat them with the oil. Cook for 8 to 10 minutes until crispy and browned.
Add the sauce you just made to the noodles and carefully combine the noodles with the sauce with the tongs.
Add the reserved vegetables to the pan and then half the peanuts and chives. Again, using your kitchen tongs, mix everything together until it is well combined and heated through.
Remove from heat, taste and adjust seasonings with salt and pepper.
Plate the stir fry and top with the remaining chives and peanuts as a garnish.