Shanghai Noodles with Mushrooms
Thick shanghai noodles and eggs covered during a sweet and savory sauce which will be drunk and sautéed with mushrooms and cabbage. Inspired by an extended trip to Hong Kong .
INGREDIENT
4 tablespoons black soy (don't substitute regular soy sauce!)
2 tablespoons of spread
2 tablespoons of honey
1 tablespoon sugar
2 tablespoons of rice vinegar
1 teaspoon sauce
2 tbsp plus 2 tsp vegetable oil , divided
1 tablespoon fish sauce
1/2 cup chicken broth
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 cups portobello mushrooms, cleaned and dig 1/4 inch thick slices
1/2 lb shiitake mushrooms, stems removed, cover dig thin strips
sea salt
5 cups grated nappa cabbage
4 garlic cloves, peeled and chopped
3/4 pound fresh egg noodles or fresh udon noodles
2 fresh spring onions, chopped, for garnish
INSTRUCTION
1.In a medium bowl, combine black soy , spread , honey, sugar, rice vinegar , hot sauce, 2 teaspoons vegetable oil and fish sauce. Beat until very smooth.
2.In another small bowl, beat the chicken broth and cornstarch until smooth. Set aside.
3.Heat half the remaining vegetable oil and half the vegetable oil during a skillet over medium-high heat. Add the mushroom slices and sprinkle with sea salt. Cook until each side are brown and tender, about 5 to six minutes, stirring frequently. Transfer the cooked mushrooms to a plate. Add the remaining vegetable oil and vegetable oil to the drive along side grated cabbage and chopped garlic. Cook quickly, until wilted, stirring evenly.
4.Add sauce and noodles to pan with cabbage. Use tongs to coat the noodles within the sauce, then add the chicken broth with the cornstarch. still stir the noodles into the sauce until the sauce is shiny and coats the noodles. Return the mushrooms to the pan and stir a couple of more times, then remove. Serve immediately, garnished with chopped green onions.
