Serves 2 to 3
6 ounces fresh Shanghai noodles
1 teaspoon sesame oil plus a few drops
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon Shaoxing rice wine or dry sherry
2 tablespoons peanut oil
1/2 cup sliced fresh shiitake or other mushrooms
5 ounces sliced smoked chicken with skin (about 1 cup)
2 scallions, cut into 2-inch lengths
1 tablespoon sliced fresh red chile pepper (or bell pepper)
4 ounces bok choy, sliced
1/2 cup fresh bean sprouts
1/2 teaspoon freshly ground black pepper
Bring a large quantity of unsalted water to boiling and cook the noodles as you would any pasta, about 5 minutes. Drain, run under cold water, drain again, and toss with a teaspoon of sesame oil. Set aside.
Mix together the stock, oyster sauce, light soy sauce, sugar, and rice wine; set aside.
Heat a wok or skillet over high heat and add the peanut oil. Add the mushrooms and cook until they begin to soften. Add the chicken and sauté another 30 seconds. Add the scallions, red pepper, and bok choy, and continue to cook, stirring, for 30 seconds.
Add the noodles and cook, stirring, until thoroughly hot. Add the stock mixture and cook, stirring, until the sauce is mostly reduced (add more stock if necessary). Toss in the bean sprouts and remove from the heat. Serve sprinkled with the remaining sesame oil and black pepper.
Big Bowl Noodles and Rice
By Bruce Cost with Chef Matt McMillin
HarperCollins Publishers, 2000
Recipe reprinted by permission.
This page created November 2000
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