Recipe from Recipezaar.com
YUM! This was an excellent side to this Asian Spiced Pork. J actually put the pork over the noodles, then ladled a bit of the sauce from the pork over top. It’s a great blend of flavors!
I cut the original recipe in half, and we still had a lot left. Oh well, I like leftovers! 🙂
6 ou medium egg noodles
1/2 t sesame oil
1 T peanut oil
1 t fresh ginger, grated (I used a bit more than this)
5 ou fresh shiitake mushrooms (I used a mixture of shiitake, oyster and one other)
4 scallions, cut into thirds then sliced into strips
1 T oyster sauce
1 T light soy sauce
Prepare the noodles according to package directions. Drain and toss with sesame oil to keep from sticking.
Heat a wok over high heat, then add the peanut oil. Once the oil is smoking, add the ginger for just about 5-10 seconds or less. Then add the mushrooms with a splash of water to create steam. Cook for 1 minute.
Toss in the noodles until hot, then add the scallions, oyster and soy sauce with a dash more of sesame oil
Serve and enjoy!