Here are the "fresh” egg noodles – boiled for less than 2 minutes! Just like fresh homemade pasta – you don’t really need to cook more than a couple of minutes. These are found either in the refrigerated section or they are frozen in the freezer (duh!) They both are great! I like keeping a couple of packs in my freezer for emergency noodle snacking or for a lazy dinner. They can be thick with a nice bite like photo below, or really thin and labelled "won ton” noodles. Just make sure you read the package directions for cooking times.
Selection of veg that I used – enoki mushrooms, scallions and julienned carrots. Take a large thick carrot, peel it with your normal peeler. Stick a fork on one end to anchor the carrot down flat on the cutting board. Use the julienne peeler to cut strips lengthwise down.
Your veg should be cut into thin strips – cuts the cooking time down!
My arsenal of sauces: oyster sauce, Chinese rice wine and my beloved Maggi sauce – which makes EVERYTHING taste better. If you don’t have Maggi – get some! I know I’m not the only one who has a serious Maggi addiction. And if you must know, Epicurious even has 6 recipes using Maggi sauce.
You can add last night’s leftover chicken slices or just go vegetarian like I did below. If I’m extra extra lazy, I get a cooked rotisserie chicken from the market and shred the meat to serve.
INGREDIENTSserves 2 as main dish, 4 as side
1 lb "fresh” Asian noodles (they are found in refrig section or
frozen in Asian market)
1/2 cup sliced fresh mushrooms (I use enoki)
2 stalks scallions, 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)
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. While water is boiling,
thinly slice your vegetables. Multitask!
2. 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.
3. Add oyster, Maggi, rice wine and the reserved hot water. Cook for
30 seconds. Add your noodles, fry another minute to incorporate all
ingredients.
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