Wok-Stirred Noodles with Bamboo shoots and Shitakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

8 ounce(s) shanghai or other fresh egg noodles

1 tablespoon(s) canola oil

1 tablespoon(s) garlic minced

1 tablespoon(s) minced fermented black beans rinsed & drained

1 1/2 teaspoon(s) peeled fresh ginger minced

3 cup(s) garlic chives 1/2 in pieces

2 cup(s) sliced shitake mushrooms

1 cup(s) julienned bamboo shoots rinsed and drained

1/2 cup(s) rice wine

1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

1 cup(s) homemade vegetable stock

1 tablespoon(s) rice vinegar

Directions:

1. Prepare noodles according to package directions, ommitting fat and salt. Drain. Keep warm.
2. Heat oil in a large wok or non-stick skillet over medium high heat. Add garlic, black beans and ginger to pan, stir-fry for 30 seconds. Add garlic chives, bamboo shoots and mushrooms, stir-fry for 3 minutes. Stir in wine, salt and pepper. Cook about 1 minute until liquid nearly evaporates. Add home made vegetable stock, cook 1 minute or until thoroughly heated. Add noodles to pan, tossing to combine. Remove from heat, drizzle with rice vinegar and toss to combine.

By RecipeOfHealth.com