Less than 30 minutes to crispy noodles with bok choy, mushrooms, and bean sprouts.
- Servings - 4
- Prep Time - 15 Minutes
- Cook Time - 15 Minutes
Ingredients
- .25 - oyster sauce
- 1 tbsp - soy sauce
- 3 cloves - garlic minced
- 2 tsp - freshly grated giner
- 1 tsp - sriracha
- 1 16oz - package Hong Kong-style pan-fried noodles
- Kosher salt and black pepper - to taste
- 2 tblsp - canola oil
- 1 3.5 oz - package shiitake mushrooms
- 4 - baby bok choy, coarsely chopped
- 1 cup - mung bean sprouts, rinsed and drained
Instructions
1. In a small bowl, whist together oyster sauce, soy sauce, garlic, ginger, and Sriracha; set aside.
2. Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
3. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
4. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
5. Serve immediately.
