Stir-Fried Noodles with Shiitake Mushrooms, Squid, and Pork
Nutrition
Calories: 504 kcalCarbohydrates: 84 gProtein: 31 gFat: 23 gSaturated Fat: 14 gCholesterol: 126 mgSodium: 765 mgFiber: 13 gSugar: 14 gVitamin A: 81.65 IUCalcium: 76 mgIron: 16 mg
Ingredients
- 8 oz fresh Chinese egg noodles mein or fresh linguine
- 2 tablespoon peanut oil or a little more
- 2 teaspoon ginger root finely minced
- 2 teaspoon finely minced garlic
- 4 oz Chinese-style barbecued pork or sugar-glazed baked ham cut into 1/2-inch-wide strips
- 4 oz shiitake mushrooms stems discarded, cut into 1/2-inch-wide strips
- 1 whole red pepper cored, seeded nad chopped
- 1/2 cup sliced water chestnuts
- 4 oz squid cleaned and cut into 1/4" wide rings
- 2 ½ tablespoon soy sauce
- 1 teaspoon sugar
- 2 cups 8 ounces fresh bean sprouts
- 1 whole medium carrot shredded
- 2 tablespoon shallot finely chopped
Instructions
- In a large pot of boiling salted water, cook the noodles until barely tender, about 1 minute. Do not overcook. Drain, rinse under cold water, and drain again. Toss the noodles with the 1 teaspoon oil and set aside.
- Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons oil and heat until the oil is very hot. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the pork, shiitake mushrooms, bell pepper, and water chestnuts and stir-fry until the vegetables are heated through, about 2 minutes. Add the squid and stir-fry just until opaque, about 1 minute.
- In a small bowl, mix the soy sauce and sugar. Add the cooked noodles to the wok and stir-fry for 1 minute. Add the soy sauce mixture, bean sprouts, and carrot. Stir-fry until well mixed, about 1 minute.
- Transfer the noodles to serving bowls. Sprinkle with the shallots and garnish with scallions and cilantro.