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Crispy Noodles with Vegetable Gravy
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Crispy Noodles with Vegetable Gravy

Crispy Noodles with Vegetable Gravy

One of my favorite go-to Chinese restaurant orders. Wanna add chicken or shrimp? Go for it, but sometimes veggies rule.

Serves 3-4

Ingredients

Noodles

  • 6-8 ounces fresh thin egg noodles (or dried, cooked just shy of done)
  • 2 tablespoons neutral oil
  • Pinch kosher salt

Sauce

  • 1 1/2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or vegetarian mushroom oyster sauce)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 2 teaspoons cornstarch mixed with 2 tablespoons water

Vegetables, almost any combo, but this version is great

  • 1 tablespoon neutral oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 cup sliced shiitake mushrooms
  • 1 cup baby bok choy, bottoms removedhalved
  • 1 cup snow peas
  • 1 small carrot, thinly sliced
  • 1/2 red bell pepper, sliced
  • 3 green onions, cut into 1-inch pieces

Directions

Noodles

  1. Cook noodles until just barely tender, drain well
  2. Heat a nonstick or well-seasoned pan over medium-high and add oil
  3. Spread noodles evenly into the pan like a big pancake, press lightly and let cook undisturbed 4 to 6 minutes until deep golden
  4. Flip (use a plate if needed) and cook the second side 3 to 4 minutes
  5. You want crispy, and blistered in spots
  6. Slide onto a platter

Sauce

  1. Combine the broth, soy, oyster sauce, sesame oil, sugar and pepper
  2. In another small bowl combine the cornstarch with water, mix until smooth then stir into the broth mixture - set aside

Vegetables

  1. Heat wok or large pan over high, and add the oil, garlic and ginger - stir 15 seconds until fragrant
  2. Add mushrooms first, and let them get color.
  3. Add carrots, red pepper and snow peas - stir fry a couple minutes then add the bok choy and green onions, give em another minute, but keep them crisp-tender
  4. Stir the broth mixture well (the cornstarch may have settled, then stir in to the vegetables and bring to simmer
  5. Cook until glossy and slightly thickened - you want silky, not cement
  6. Spoon the hot vegetable gravy over the crispy noodles right before serving

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