Serves 4 – Adapted from Simple Weeknight Favorites America’s Test Kitchen
- 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
- 1 tablespoon toasted sesame oil
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 1/2 teaspoon – 2 teaspoons Asian chili garlic sauce
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil or coconut oil
- 8 scallions, cut into 1-inch pieces, white and green parts separated
- 8 ounces shiitake mushrooms, stemmed and sliced thin
- 1 red or orange bell pepper, sliced thin
- 1 1/2 pounds bok choy, stalks sliced into 1/4 inch thick pieces, leaves sliced into 1/2 inch pieces, stems and leaves separated
Note: if you like your noodles spicy, you can use 2 teaspoons of the chili-garlic sauce (you can even use 1 tablespoon if you like it extra spicy). But if you like it mild, use only 1/2 teaspoon.
In a large pot, bring water to boil. Add the noodles and let it simmer, stirring occasionally, until they are al-dente, about 3 minutes if you’re using the fresh noodles. Drain, rinse it with cold water, add the sesame oil, and stir it gently. Set it aside.
You now need to stir-fry everything together. You can use a wok or a 12-inch non-stick pan. You could also use a stainless steel one as I did but you need to be careful as the mushrooms will stick to the pan, so when you stir it, try to lift it up from the bottom so it doesn’t break apart.