- udon, flat egg noodles or even linguine or spaghetti prepared according to packages directions
- chopped peppers
- snow peas , blanched (lightly steamed or boiled)
- 1/2 cup sautee’d mushrooms
- chicken, beef or shrimp, extra veg if desired.
- 1 tablespoon finely chopped ginger
- 1 spring onion chopped (I didn’t have any around)
- 1 1/2 cups chicken stock
- 3 tablespoons oyster sauce
- 1 tablespoon rice wine
- 2 1/2 teaspoons tamari (or other soy sauce)
- 1 1/2 teaspoons sugar
- 1/2 teaspoon roasted sesame oil
- 1 tablespoon hoisin sauce
- 2 teaspoons minced garlic
- 1 1/2 tablespoons arrowroot starch
In a large pan sautee the mushrooms and peppers, separately if necessary. Blanch your snow peas either in a steamer or in the microwave for about 3-5 minutes. I really like my snow peas raw so I tend to under cook them if possible. IN a separate bowl combine all ingredients for the sauce except the starch and mix together. Once the noodles are cooked al dente place them into a hot non stick skillet or wok with a smidge of oil if necessary, Toss them around to brown slightly on all sides, about 2-4 minutes. If using a non wheat pasta you’ll want to be a bit more gentle so they do not dissolve or break up. Add all of the sauce mixture except a few tablespoons. Combine with the corn starch and stir to remove any lumps. Add to the pan and add remaining ingredients. Allow the sauce to boil until thickened. Serve warm.
Note: If you have a wok you can utilize it. I don’t have one however the high heat and use of a flavorless oil with a high smoke point such as peanut oil would really help sear the noodles and give you that authentic take-out taste.