8 dried shiitake mushrooms (3/8 oz.)
3/4 lb. fresh Chinese egg noodles
3 Tbs. soy sauce
1/2 Tbs. Asian sesame oil
3 Tbs. peanut oil
4 medium scallions, trimmed and thinly sliced (1/2 cup)
3 medium cloves garlic, minced
2 Tbs. minced fresh ginger
1/2 lb. leftover roasted fresh ham (or substitute roasted pork loin), any seasonings removed, cut into thin strips (2 cups)
6 oz. snow peas, trimmed and thinly sliced lengthwise (2-1/2 cups)
1 medium red bell pepper, cored, seeded, and thinly sliced (2 cups)
1 Tbs. oyster sauce
1 Tbs. Chinese chile or chile-garlic paste
Rinse the mushrooms; then soak them in a small bowl in 3/4 cup boiling hot water until softened, 20 to 30 minutes.
Meanwhile, in a 4-quart saucepan, bring about 2 quarts of water to a boil over high heat. Boil the noodles until barely tender, about 2 minutes. Drain, toss with 1 Tbs. of the soy sauce and the sesame oil, and spread on a baking sheet.
When the mushrooms are soft, pluck them from the water and squeeze them dry (reserve the soaking liquid). Trim off the stems and thinly slice the caps.
Heat a wok or wok pan over medium-high heat for a couple of minutes and then swirl in the peanut oil. Add the scallions, garlic, and ginger; stir-fry for 30 seconds.
Add the ham, snow peas, bell pepper, and mushrooms. Stir-fry until the bell pepper strips begin to soften, 2 minutes.
Add the reserved soaking liquid, the remaining 2 Tbs. soy sauce, the oyster sauce, and chile paste. Cook until the sauce bubbles, about 1 minute.
Add the cooked noodles and toss until most of the sauce has been absorbed, less than a minute. Serve immediately.
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