kagurazakaundergroundresistance:
uj:
2009-02-19MANIC SOMEDAY:”練り込みうどん権”地形も変わればうどんも変わる。 - livedoor Blog（ブログ）
easy stir-fried noodles with veggies and stuff
This is probably one of the easiest, fastest things you could ever make for dinner. I threw this together last night with an assortment of leftover vegetables and pantry items.
I used to have a really weird time with stir-fried noodle dishes. Sometimes they’d come out sticky and dry, which I attributed to my reluctance to be heavy-handed with various oils. Sometimes they’d come out really bland, and I’d dump some soy sauce and hot sauce on the finished dish as I ate it. That usually resulted in my dinner tasting uni-dimensional and boring.
Thanks to the Wagamama noodles cookbook I picked up in London, I’ve learned that stir-fried anything doesn’t require heavy seasoning and saucing, just a balanced blend of a few bottled items I have stashed in the pantry and fridge. Last night, I used some soy sauce for saltiness, oyster sauce (note to vegetarians: veggie oyster sauce made from oyster mushrooms exists!) for a slight sweetness and what I can only assume is umami, rice vinegar for acidity, and chili sauce for heat (oh how I love chili sauce).
8 oz dry udon noodles (or other wheat noodles, or linguine), or 1 lb fresh noodles
1 1/2 Tbsp vegetable oil
1 clove garlic, minced
1/4 medium red onion, thinly sliced
8-10 oz some kind of protein (chicken, pork, beef, tofu, or seitan), cut into small strips
3 small heads baby bok choy, cut into 2-inch segments
8 crimini mushrooms, sliced
4-5 oz grape tomatoes, halved (about 1/2 dry pint)
handful of garlic chives, chopped (scallions would work too)
splash of water or broth
1 1/2 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 1/2 tsp oyster sauce
1 tsp rice vinegar
1 Tbsp chili garlic sauce (totally adjustable)Cook the noodles according to package directions. Set aside. Heat vegetable oil in a wok or large pan over medium-high heat. Add garlic and onions and cook for just 30 seconds or so, being careful not to let the garlic burn. Add your protein of choice and stir-fry until cooked.
Add bok choy, and continue to stir fry. Add a splash of broth or water. When the bok choy is tender but still a bit crisp, add mushrooms and tomatoes. Cook for another few minutes.
Add remaining ingredients (the sauces and stuff), then add cooked noodles. Stir to coat evenly and heat the noodles through.
