Pan-Fried Shanghai Noodles
Photo: Sharon Chen, CC BY 3.0
Thick Shanghai noodles are the point of this dish, and frying them gives the outside a savory brown color while the inside stays chewy. Dark soy sauce supplies the deep color and salt, coconut aminos adds a mild sweetness, and sesame oil carries the flavor of the sliced shiitakes and bok choy. It uses six ingredients, contains no animal products, and goes from boiling water to bowl in about twenty minutes.
Instructions
Bring about 2 quarts of water to a rapid boil in a medium saucepan. Add the noodles and cook for about 3 minutes, until the outside is soft but the center still has some bite.
Drain the noodles and rinse them under cold running water. Stir in a few drops of oil so they do not stick together.
Heat the sesame oil in a large nonstick pan, wok, or cast iron skillet over high heat. Add the mushrooms and bok choy and sauté for about 2 minutes, until the bok choy begins to wilt.
Turn the heat down to medium and add the cooked noodles, then the dark soy sauce and coconut aminos. Stir fry until the noodles take on an even brown color, then serve right away.
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