Makes 4 servings
All the veggies in this dish are, though delicious, optional, use whatever is in season. I like to use bok choy in this delightful spring meal. The meat is also optional and mushrooms are a great substitute for vegetarians. The beauty of asian cooking is its flexibility!
1 pound dried egg noodles
4 tablespoons vegetable oil
1 onion, thinly sliced
4 ounces cooked pork, chicken, or ham cut into thin shreds (optional)
4 ounces sugar snap pea
4 ounces bean sprouts
4 ounces carrots, julienned or sliced thinly
4 ounces swiss chard or spinach, finely shredded
2-3 green onions, finely shredded
2 tablespoons soy sauce, preferably Tamari
1 tablespoon sesame oil
Cook the noodles in a large pan of salted, boiling water according to packet instructions. Drain and rinse under cold running water until cool. Set aside. Heat about 3 tablespoons of the vegetable oil in a wok or large saute pan. Add the onion, meat, sugar snap peas, and bean sprouts and stir-fry for about 1 minute. Add salt to taste and stir a few more times, then remove the mixture from the wok and add the spring onions and the noodles, together with about half the meat and vegetable mixture. Stir in the soy sauce, the stir-fry for about 1-2 minutes, or until heated through. Transfer the mixture from the wok to 4 warm serving bowls, then arrange the remaining meat and vegetable mixture on top. Sprinkle with sesame oil and serve immediately.
Recipe adapted from Wok Bible by Hamlyn