Saturday, October 9, 2010

Vegetable & Noodle Stir-Fry

My favorite TV show was coming on, so I whipped this meal out in 20 minutes (start to finish) because I was so hungry and I didn't want to wait another hour to eat.  (By the way, in case anyone is wondering what show, I'm a big fan of Ghost Adventures and the new episodes come on Friday nights on the Travel Channel.)  At any rate, I went into Chinatown this morning and picked up a bunch of fruit, vegetables, and fish--all for less than $15!  That's why I bother go all the way into Manhattan from Brooklyn:  the prices are good and, in my opinion, the produce is often much fresher than what I can get in the regular grocery store.  Except for maybe the cabbages... I always find the cabbage in Chinatown is wilted, so I pick that up at M2M.  This noodle stir-fry is very easy to make and is one of my "just boil the noodles, chop the veggies, and toss it together in a pan" meals that doesn't take very long.

Vegetable & Noodle Stir-Fry


2 oz. shanghai noodles
2 dried shiitake mushrooms
1 scallion
1/2  leftover satsuma-imo (Japanese sweet potato - I had some left over from the Ginger Beef & Satsuma-Imo Bento recipe)
several small leaves napa cabbage
3 tofu puffs
small handful of canned bamboo shoots
vegetable oil
1 Tbsp. oyster sauce
2 tsp. fish sauce
1 tsp. shaoxing rice wine
yasai fumi fuikake (optional, to serve - rice seasoning)

Place the shiitake in a small bowl and add boiling water to cover.  Soak until the mushrooms are reconstituted, then squeeze out the excess liquid and slice into 3/8 in. slices.

Boil water in a pot and add the shanghai noodles.  Cook 4-5 minutes, or until soft and plump.  Drain and rinse with cold water.  Using kitchen shears, snip the noodles into roughly 3 in. lengths.

Chop the scallion into 1 in. lengths, the cabbage leaves into 1 in. squares, and the tofu puffs into 4 slices each.

Heat a little oil in a pan, then add the scallion, cabbage leaves, tofu puffs, satsuma-imo, and bamboo shoots.  Stir-fry 3-4 minutes, or until the vegetables are cooked.

Mix together the oyster sauce, fish sauce, and rice wine.  Add the noodles and the sauce to the pan.  Stir until well-coated in the sauce and the noodles are heated through.  Sprinkle with yasai fumi fuikake and serve.

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