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Stir-fried noodles with winter vegetable




Source of Recipe


grist


Recipe Introduction


(makes two servings)


List of Ingredients




2 bundles Asian noodles, with about the same thickness and flat shape as linguine
2 eggs, beaten
2 cups shredded green cabbage
1 cup broccoli florets
1 carrot, thinly sliced on a bias
2 scallions, thinly sliced
4-5 shiitake mushrooms (fresh or dried and reconstituted), sliced
small knob fresh ginger, peeled and sliced to matchsticks
2 tablespoons vegetable or canola oil
1-2 teaspoons soy sauce
salt and pepper to taste


Recipe



Chop all your vegetables and keep them within easy reach. Bring a small pot of water to a boil and cook the noodles, stirring occasionally, until just tender.

Meanwhile, heat one tablespoon of the oil in a large, wide chef’s pan or wok. Once hot, pour in the beaten eggs and stir frequently with your chopsticks to scramble (allow some parts to lightly brown). Once just cooked (about 1-2 minutes), transfer to a small bowl and set aside. Heat the remaining oil in the same pan and add the ginger. Once fragrant and beginning to sizzle, add all the vegetables except for the scallions. Season with a small pinch of salt and pepper and stir frequently about 1-2 minutes. Once the noodles are cooked, transfer to the pan and stir to combine. Add a splash of soy sauce and stir to incorporate. Taste and feel free to add more as desired. Return the eggs to the pan and add the scallions for one final toss. Serve immediately.