This noodle dish can be made vegetarian or with beef. Make it for dinner tonight - my kids love it! Fresh egg noodles can be purchased at any Asian market, or look for them at your local grocery store.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
- 1 package fresh egg noodles (flat or round)
- 1 package wheat gluten “beef” pieces (or 8-10 thin strips of real beef ) marinated briefly (see below for mari
- 1 thumb-sized piece of galangal or ginger, minced or grated fine
- 3 cloves garlic
- 1 Tbsp. green peppercorns (or 1/4 tsp. ground black peppercorns)
- 1-2 red chillies, sliced fine (omit if cooking for children, or if you prefer mild noodles)
- 1 cup fresh bean spouts
- 1 cup broccoli, cut up into bite-size pieces
- handful of shiitake mushrooms, sliced, fresh or dried (if dried, allow to soften in hot water for up to 3 hours)
- ¼ cup chicken or vegetable broth
- 3 Tbsp. vegetable oil for stir-frying, such as sunflower
- 2 Tbsp. light (regular) soy sauce
- 1/2 Tbsp. dark soy sauce
- 1 Tbsp. hoisin sauce
- 2 Tbsp. oyster sauce
- ½ to 1 Tbsp. fish sauce (depending on desired saltiness)
- 3 Tbsp. water
- 2 tsp. corn starch or arrowroot powder
- 1 tsp. dark soy sauce
- Prepare marinade by mixing water with corn starch or arrowroot powder until smooth. Add to a bowl together with wheat gluten or beef, stirring thoroughly. Set aside.
- Prepare sauce by mixing together all sauce ingredients in a cup or bowl. Set aside.
- Add oil to a wok or large frying pan and turn heat on medium-high.
- Add galangal (or ginger), garlic, pounded peppercorns, and chillies to the wok. Fry briefly, until fragrant (1 minute). Add a little broth as needed when wok becomes dry.
- Add mushrooms and wheat gluten or beef strips together with the marinade. Stir-fry until wheat gluten or beef is cooked.
- Add broccoli and sauce, stirring to combine.
- Add noodles, gently separating as you drop them into the wok. Stir-fry until noodles soften (5-8 minutes).
- Add bean sprouts and stir to combine. Remove from heat.
- Taste test for salt, adding more fish sauce and/or dark soy sauce if not salty enough. Serve hot (for those who like it extra spicy, serve with "sambal" or red chilli sauce on the side).