Dinner Tonight: Hong Kong Style Pan-Fried Noodles Recipe

1. 1

   First, mix together the oyster sauce, soy sauce, 1 cup of water, sugar, and wine in a bowl. In a separate bowl, whisk together 2 tablespoons of water and the cornstarch.

2. 2

   Pour 1 tablespoon of the oil into a large wok set over high heat. Add the noodles. Stir constantly until the noodles are lightly browned. Set aside.

3. 3

   Pour the rest of the oil in the wok. Add the mushrooms and the bok choy. Cook until the mushrooms are tender and bok choy is soft. Move both to the sides of the pan. Add the garlic and cook for 30 seconds, or until very fragrant.

4. 4

   Pour the contents from the first bowl with the oyster sauce into the work. Bring to a boil. Cook for 30 seconds or so.

5. 5

   Whisk in the cornstarch mixture. Bring to a boil. When thick, turn off the heat. Divide the noodles between two plates. And top each with the contents of the wok. Serve with hot sauce to taste.

* Per serving · 4 servings · Values may vary.

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