Noodles di riso saltati facili

Ingredienti

• 2 tbsp vegetarian oyster sauce
• 2 tsp dark soy sauce
• 1 tbsp sugar (or more for sweetness)
• 2-3 tbsp vegetarian fish sauce (or soy sauce, to taste)
• 1-2 tbsp chili crisp or chili oil
• 1 tbsp water
• 7 oz dry rice noodles (, I used 1mm thick noodles)
• 1 lb king oyster mushrooms (sliced into 2” thick pieces)
• Neutral cooking oil
• 4 cloves garlic (minced)
• 1 tbsp minced lemongrass
• 1/2 lb sliced cabbage (or other vegetables of choice)
• 1 small carrot (sliced)
• 2 green onions or scallions (chopped, green parts for garnish)
• Sesame oil
• Green onions for garnish
• Fried shallots
• Chili oil (if desired)
• Lime juice (to finish)

Preparazione

1. 1

   For the sauce, simple mix all the ingredients together until combined.

2. 2

   For the noodles, soak the noodles in boiling hot water for 5-6 minutes or until the noodles turn a solid white and are still very chewy. Drain from the water and set aside.

3. 3

   I like to drizzle some oil to coat the noodles so these don’t stick together.

4. 4

   To stir-fry, heat a wok over medium heat with oil. Add the sliced mushrooms and leave untouched until the mushrooms start to release moisture. Leave the mushrooms until these start to get a nice brown color. Once done, remove from the wok.

5. 5

   Add some more oil to the wok. Over medium heat, sauté the garlic and lemongrass until aromatic.

6. 6

   Add the carrot and cabbage and cook until tender.

7. 7

   Add back the mushrooms then add the noodles. Pour the sauce and toss the noodles to coat in the sauce.

8. 8

   Taste the noodles and adjust to taste if needed. Add the green onions and finish with sesame oil.

9. 9

   Garnish with fried shallots and serve hot. You can also add some chili oil and a squeeze of lime juice if desired. Enjoy!