This was part of out first “Family Meal” a couple of weeks ago. The flavor was good, but it was way too salty. In reading the recipe tonight, I realized that the measurements for 6 that we had used were NOT 3 times the measurements for 2, but 6 times! Still, I am using low sodium soy sauce so that I can bend my fingers when I get up in the morning. I’m also improvising, using fresh shiitake rather than dried the recipe calls for, sake in place of the Chinese rice wine and scaled it for 4 so there will be leftovers. I’m serving it with the roasted chicken from Meal 22.
adapted from The Family Meal
Serves 4
12 shiitake mushrooms, sliced
2 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
2 Tbsp sake
2 Tbsp sesame oil
8 oz egg noodles
4 oz bacon, chopped
2 small scallions, chopped
1/2 cup bean sprouts
2 tsp fresh ginger, grated
1 Tbsp olive oil
Mix together the oyster sauce, soy sauce, sake and sesame oil. Set aside.
Prepare a bowl of ice water; add salt.
Bring water to a boil and add the noodles; cook about 3 1/2 minutes for fresh pasta or until just al dente for dried. Drain and transfer to the ice water.
Heat the olive oil in a pan on medium heat. Add the bacon and fry until golden. Add the ginger and shiitake mushrooms and fry 1-2 minutes. Add the scallions and fry until browned, stirring frequently. Drain the noodles and add to the pan with the bean sprouts. Stir fry for 5 minutes. Add the soy sauce mixture, mixing well to coat the noodles.
