I woke up this morning with one thing on my mind.
CRISPY INSTANT NOODLES.
My good friend Melody makes this stirfry dish with pan-fried noodles and it’s as damned near close to perfect as you get. She usually uses whatever she has on hand, a touch of this, a sprinkle of that and it comes out better every time I’ve had it. I want to eat it all.the.time. I always find the button mushrooms she uses to be the most memorable… and I couldn’t even tell you why. My mushrooms are never that delicious.
While this may not have been as perfect as hers (is anything ever as good when you have to make it for yourself?) it was the next best thing!
The veggies were good and all… but I could have absolutely mowed through a full bowl of the crunchy, soy glazed noodles. Luckily, my self control took over and I decided to eat some bok choy, shiitake mushrooms and sugar snap peas with my fried carbs. I wish I could tell you I didn’t go back to the pan post-dinner to sneak more noodles… but I don’t want to lie to you.
Crispy Noodles w/ Baby Bok Choy/Shiitake/Sugar Snap Peas
w/ ginger/lemon/soy dressing
For the dressing:
2 tbsp grated ginger (best results with a microplane!)
1 tsp grated lemon zest
1/4C soy sauce
2 tbsp hoisin sauce
1 tbsp rice wine vinegar/mirin
1 tsp fish sauce (optional)
Whisk ingredients together and let sit for an hour to let flavours get well aquainted.
5-6 baby bok choy, base stem removed
10-15 shiitake mushrooms
2 big handfuls sugar snap peas
1 400g package instant noodles (can be found in some ethnic sections of grocery stores or at any asian food grocer)
Few handfuls of bean sprouts (optional)
Steam the bok choy and snap peas until bright green, about 8 minutes.
Gently wipe the mushrooms clean with a damp [paper]towel. Don’t submerge/run them in water as they’ll get chewy and blech! In a dry skillet over medium-high heat, add mushrooms and let them brown slightly on each side. Add a few tbsp of the ginger/lemon/soy dressing and toss a few times. Add the bok choy and snap peas and toss a few more times to get them covered in dressing. Throw a handful of sprouts on top of this and toss around.
In a pot of boiling water, add half the package of instant noodles and cook for 1-2minutes MAX. They shouldn’t be cooked completely through. Strain and run cold water over the noodles to stop the cooking. Let strain for a few more minutes so they aren’t so wet. In a large pan over high heat, add two tbsp each of vegetable oil and soy sauce. Once heated through, add half the cooked noodles and let them sit in the hot oil for a minute or two so they brown and crisp up. Once they’ve crisped, using tongs or a spatula, flip the noodles so the other side can brown. (Mine didn’t stay in a nice circle like Melody’s usually do so I just browned one side and then just tossed them around to get the rest to brown up).
Add the crispy noodles to a bowl, serve the stir fried veggies over top. And hey, maybe garnish with extra bean sprouts if the mood should strike you! It might not be as good as Melody’s….but you’ll never know the difference!