Servings: 2
Calories: 768kcal
Equipment
- 1 pot
Ingredients
- 4 tbsp Soy Sauce
- 2 tsp White Sugar
- 1 tsp Toasted Sesame Oil
- 2 tbsp Pure Sesame Paste
- ⅓ cup Hot Water From Cooking Noodles
- ½ tsp Chinese Black Vinegar
- 1 tsp Mushroom Bouillon
- 1 Finely Chopped Scallion
- 2 tbsp Crushed Roasted Peanuts
- 14 oz Uncooked Wheat Noodles
- 1 tsp Chili Oil
- 1 Pinch Salt To Taste
Instructions
- Bring a pot of water to a boil and add the 14 oz of noodles. Cook the noodles according to package instructions, drain and rinse in cold water, then set aside.
- Combine soy sauce, white sugar, sesame oil, sesame paste, hot water from cooking the noodles, Chinese black vinegar, and mushroom bouillon in a medium bowl and mix until blended.
- Heat 1 tsp of chili oil in a large pan or wok over high heat. When hot, add the cooked noodles and stir fry for several minutes until evenly coated with the chili oil.
- Pour the sauce mixture into the pan and continue to stir-fry for several minutes until the noodles are evenly coated with the sauce.
- Add the scallions and roasted peanuts and stir-fry for another minute or two. Taste test and season with a pinch of salt if desired, then transfer to a plate and serve immediately.
Video
Notes
• You can add any vegetables you like to the noodles, such as mushrooms, bok choy, or bell peppers.
• To make a vegan version of this dish, simply omit the mushroom bouillon and use vegetable broth instead.
• If you’re gluten-free, use a gluten-free noodle alternative such as quinoa noodles or brown rice noodles.
Nutrition
Calories: 768kcal
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