15-Minute Asian Noodles
serves 2 as main, 4 as side
You can add last night's leftover chicken slices or just go vegetarian like I did. If I'm extra, extra lazy, I get a cooked rotisserie chicken from the market and shred the meat to serve.Read more about this recipe at Steamy Kitchen.
1 pound fresh Asian noodles (they are found in refrigerated or frozen section in Asian market)
1/2 cup sliced fresh mushrooms (such as enoki)
2 stalks green onions, cut into 1-inch lengths
1 carrot, thinly sliced or shredded
2 tablespoons oyster sauce
1 teaspoon Maggi sauce (substitute with 2 tsp soy sauce)
1 tablespoon Chinese rice wine (substitute with dry sherry)
2 tablespoon cooking oil (canola or vegetable)
cooked, sliced meat/seafood (optional)
prep: 15 minutes
total: 15 minutes
pot
chopsticks
colander
large frying pan (or wok)
1. Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside.
2. While noodle water is coming to a boil, prep the mushrooms, green onions and carrot.
3. Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions, fry for 10 seconds. Add carrots, fry until softened, 30 seconds. Add mushrooms, fry 30 seconds.
4. Add oyster sauce, Maggi sauce, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all the ingredients.
