You can stir-fry celery, carrots, ginger, and onions to get a really traditional Chinese flavor profile. This combo is used in pretty much every chow mein you buy at a Chinese deli. I would love grabbing a to-go box of chow mein for a quick snack, but unfortunately, they all have some type of chicken or pork in it. That’s tragic because these to-go meals were so cheap to grab ($3) in San Francisco, Chinatown. So now I’ve improved the dish to include fresh shiitake mushrooms to give an even better spin on a classic dish. I guess it’s not so bad that I can no longer frequent the Chinatown to-go spots. After all, who knows how long those noodles have been sitting there anyway.
I stir fried some rice pin noodles which can easily be coated with flavor and holds texture really well. You can basically do anything with these types of noodles and when I serve them to guest, they love ’em.
Stir-fry Rice Pin Noodles
- 1/2 white onion
- 2 cloves garlic
- 1 slice of ginger
- 2 cups of shiitake mushrooms
- 1 carrot
- 1 celery stalk
- 1 pack of Vietnamese rice pin noodles
- 1 tbsp tamari
- 3 tbsp cooking oil
- 1 tsp sesame seed oil
- 1 Bunch cilantro for garnish
- Prepare and slice all aromatics, mushrooms, and julienned carrots.
- Add 1 tbsp of oil to Wok and swirl until close to smoking point. Throw in 1 garlic, 1 slice ginger, 1/4 onion slices. Cook for 2 min then add shiitake mushrooms and cook until nicely browned. Set initial ingredients aside.
- Boil noodles until they float, about 2-3 min. Once cooked, strain and rinse under cold water. Allow to dry for 5 min.
- Heat 2 tbsp of oil in Wok over medium heat and add remaining onion, celery, carrots, and garlic and cook until fragrant (2 minutes).
- Place noodles in wok and turn up the heat to high while tossing noodles. Add tamari and sesame seed oil to noodles and mix until evenly heated and seared for 2 min.
- Add mushrooms and fold into noodles.
- Plate and enjoy!
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