Spicy Ginger Noodles
I have a love of ginger! The smell, the bright taste, the way it’s surprisingly spicy. This dish gives me all of that. The seared bok choy and mushrooms giving the “meat” factor. The noodles soak up the spicy ginger and garlic sauce.
Spicy Ginger Noodles
2 servings
2 bundles Cantonese egg noodles
1 TBS corn starch
1/4 cup soy sauce
1 TBS fish sauce + 1/4 tsp
1 inch of fresh ginger
5 oz sliced shitake mushrooms
2 cloves garlic
3 baby bok choy
salt & pepper
1 tsp sesame oil
green onion & sesame seeds for topping
Tools: Sauce pan, skillet, tongs
Slice bok choy in half vertically. Rinse and set out on paper towels to dry while preparing the rest
Bring water in a sauce pan to a boil while following the next steps
Peel and grate ginger into a bowl
Mix 1/4 cup soy sauce and 1 TBS fish sauce in the bowl with the ginger
Peel and mince 2 cloves of garlic and add to sauce along with 1 TBS corn starch
Add mushrooms to the skillet over medium low heat with 1/2 tsp sesame oil and a dusting of salt and pepper. Cook for 5 minutes
Add the noodles to the boiling water and set a timer for 3:30.
Once the noodles are 30 seconds from finishing, add the sauce to the mushrooms and stir as the sauce thickens.
Add the noodles to the mushrooms and thickened sauce using tongs so some of the water is transferred to the skillet
Gently turn the noodles in the mushroom sauce until covered.
Add noodles to the plates and top with sesame seeds and sliced green onion
Wipe out skillet with paper towels to clean off most of the sauce. Then add 1/2 tsp sesame oil to the skillet and turn up the heat to high
Dust the sliced bok choy with salt and pepper. Add the bok choy to the hot skillet and cook 3 minutes, flipping half way through.
Add the bok choy to the noodle bowl and serve
Speed it Up
Buy sliced mushrooms
Prep in Advance
best cooked fresh
