Longevity Noodles Mushrooms Bok Choy (Print Version)
Umami-rich noodles with mushrooms, bok choy and vibrant scallions in a savory homemade sauce.
# Ingredients:
→ Noodles and Sauce
01 -
8 ounces dry noodles (soba noodles, Chinese egg noodles)
02 -
3 tablespoons vegan oyster sauce (or homemade oyster sauce)
03 -
2 tablespoons soy sauce (or gluten-free liquid amino acids)
04 -
1 tablespoon toasted sesame oil
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon mirin (or additional rice vinegar)
07 -
1/2 teaspoon white pepper
→ Vegetables and Aromatics
08 -
1 shallot, thinly sliced
09 -
1 tablespoon fresh ginger, minced
10 -
1 tablespoon garlic, minced (about 4-5 cloves)
11 -
8 ounces shiitake mushrooms, thinly sliced
12 -
2-3 cups bok choy, thinly sliced
13 -
8 scallions/green onions, white tips cut into small pieces and green ends cut into 1-inch pieces
# Steps:
01 -
Bring a pot of salted water to a boil. Add the noodles and cook according to the package instructions. Drain and set aside.
02 -
In a mixing bowl, whisk together vegan oyster sauce, soy sauce, sesame oil, rice vinegar, mirin, and white pepper. Set the sauce aside.
03 -
Heat a wok or heavy skillet over high heat. Add a small amount of oil (such as peanut oil). Stir-fry the shallots for 1 minute, followed by garlic, ginger, and shiitake mushrooms. Cook for another minute.
04 -
Add the bok choy and scallion white parts to the wok and stir for 1 minute. Pour in the prepared sauce, add the cooked noodles, and stir until just heated through. Mix in the green onion pieces.
05 -
Serve with sesame seeds, chili flakes, sriracha or chili crisp, fresh cilantro, and extra soy sauce if desired.