- 7 oz uncooked spaghetti, or fresh Chinese egg noodles
- 1 tsp toasted sesame oil, *
- 2 Tbsp low sodium soy sauce
- 2 Tbsp dry sherry
- 1/4 tsp white pepper
- 1 Tbsp peanut oil, or vegetable oil
- 1 Tbsp minced garlic
- 3 piece(s) ginger root, slices, smashed
- 2 cup(s) cremini mushroom(s), thinly sliced
- 2 cup(s) uncooked bean sprouts
- 1/2 cup(s) uncooked scallion(s), thinly sliced
- 1/4 cup(s) cilantro, sprigs
In a 2 quart saucepan bring 1 1/2 quarts water to a boil over high heat for pasta. Add pasta and cook according to package directions until al dente. Drain well, return noodles to unwashed saucepan and toss with sesame oil. Set aside. In a small bowl combine soy sauce, sherry and pepper.
Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, add garlic and ginger, and stir-fry 10 seconds or until fragrant. Add mushrooms and stir-fry 15 seconds or until mushrooms are just coated in oil. Add bean sprouts, scallions and noodles, swirl in soy sauce mixture, and stir-fry 1 minute or until noodles are hot. Turn off heat and add cilantro. Yields a generous 3/4 cup per serving.
- When stir-frying noodles, the easiest way to integrate the vegetables with the pasta is to use wooden chopsticks in one hand and a metal spatula in the other, tossing the mixture like a salad. Be careful that the wok is secure so it doesn’t flip off the stove as you’re doing this. *Use 100% pure sesame oil. Some brands dilute the sesame flavor by adding a neutral oil.