Egg Wheat Noodles with Shiitake Mushrooms, Miso, and Sautéed Greens
Pasta and Pizza • Japanese
Description
Egg wheat noodles with shiitake mushrooms, miso, and sautéed greens
Ingredients
- Egg noodles for wok 15 oz
- Spanish onions 1 piece
- Vegetable Oil 0 fl oz
- Garlic 2 cloves
- Ginger 0 oz
- Black Bean Paste 2 spoons
- Mild Chili Spice 1 piece
- Soy Sauce 0 fl oz
- Raw cane sugar 2 spoons
- Shimeji mushrooms 5 oz
- Pak choi salad 10 oz
Step-by-Step Guide
Step 1
Cook the egg noodles in salted water, then drain using a colander and let the noodles sit in the colander for two minutes.
Step 2
In these two minutes, you need to heat vegetable oil in a hot skillet — preferably a wok. The Asian tradition calls for heating it until it starts to smoke. However, if you find that inhumane, you can stop before it reaches the smoking point. Once the oil is heated, add thinly sliced onions, julienned ginger, and garlic that has been roughly crushed in a mortar. Stir this sizzling mixture with soybean paste, soy sauce, thinly sliced chili peppers, and sugar. You can splash in a quarter cup of water to reduce the risk of the sauce burning.
Step 3
Now, add the sliced mushrooms to the boiling sauce and sauté them for about a minute. Then, add the roughly chopped pak choi or romaine lettuce, stir, and cook for another minute. Finally, mix the contents of the wok with the cooked noodles, remove from heat, and serve immediately.
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