stir-fried noodles

Yum. This is pretty much a recipe for lo-mein.

 

16 oz egg noodles (I use linquine)

1 lb protein, diced small or cut into strips

1 lb vegtables cut to appropriate size (can use carrots, celery, snow peas, celery, baby bok choy, cabbage, mushrooms, whatever is available).

4 whole scallions, sliced in half lengthwise then cut into 2 inch lengths

3 - 4 Tbsp peanut or vegetable oil

3 cloves garlic, thinly sliced

3 1/4" thick slices ginger

 

1 Tbsp soy sauce

2-3 Tbsp oyster sauce

1/2 tsp sugar

 

Marinade for uncooked protein:

2 Tbsp soy sauce, 2 Tbsp rice wine, 1/2 tsp sugar, 1 Tbsp corn starch, 1/4 tsp white pepper

Coat strips of meat with the marinade. Set aside for 10 - 15 minutes.

 

Bring pot of water to a boil and cook noodles according to instructions for 1 minute short of al'dente. Drain, set aside.

 

Heat 2 Tbsp oil over high heat in a wok or skillet. Add ginger slices and saute thirty seconds. Add raw protein and stir fry until almost cooked through. Set aside.

 

Heat 1-3 tsps (depending on amount of vegetables) oil over medium high heat and stir fry the scallions, garlic, and vegetables. Season with salt and stir fry until vegetables are cooked but still crisp. If you're using pre-cooked protein, add it now and heat through. Set aside cooked veggies and protein in a bowl.

 

Heat 2 Tbsps oil over medium high heat. Add noodles and stir thoroughly to separate strands. Add more oil if necessary. Fry noodles and flip until some acquire a crunchy golden brown exterior. Season with oyster sauce, soy and sugar mixture.

 

Add proteins and vegetables and any liquid back into the skillet. Toss thoroughly.

 

Done