I love stir-fried noodles. They’re great to get rid of whatever you have available in your fridge and you don’t know how to use. They’re super-quick to cook. They’re filling and comforting.
So, waste and time savers but not only: they can be full of wonderful flavours. In this recipe, I chose to add a sweet and tangy touch with some fresh grated ginger and some Kikkoman sweet soy sauce, and to use crushed Sichuan pepper and fresh coriander to give it a deep aromatic flavour. But the thing is, you can add whatever you like to season it, seasoning is the funny part!
Ingredients (serves 4)
For the seasoning:
- Kikkoman sweet soy sauce
- Dark soy sauce
- Toasted sesame oil
- 2 cm piece of fresh ginger, grated
- 1 tsp of sichuan pepper, crushed (mortar and pestle)
- 7/10 sprigs of fresh coriander, chopped
For the noodles:
- 1 pak choi
- 200 grams of mushrooms (I used chestnuts)
- 1 medium onion
- 4 nests of medium flat egg noodles (1 per serving)
First, cook the noodles as said on the pack (I do prefer the ones you have to simmer for 4 minutes or so instead of just soaking them in hot water, for me they just taste better.). Heat a wok with some vegetable oil over medium fire. Meanwhile, cut the vegetables: chop the onion first, and put it in the wok. Let it cook, stirring occasionally, until it becomes translucent.
Add the pak choi, chopped into ribbons, and the quartered mushrooms to the onions. Let it cook, still over medium fire, until most of the liquids have evaporated and use this time to chop the coriander. Then, add the grated ginger and the sichuan pepper to the wok. Your kitchen should be full of lovely perfumes by now.
Once there is very little to none of the liquid remaining in the wok, put in the cooked noodles, the sweet and dark soy sauces, the sesame oil and stir gently with a spatula in order to mix all the ingredients together, and keep stirring for several minutes. Everything must be piping hot. Taste, and add more of the sauces and oil if you like.
If you’re happy with the seasoning, just add the fresh chopped coriander and serve straight away in bowls or pasta plates as it will stay hot for much longer in these. Enjoy, or “bon appétit”!