Adapted from mao mao mom
500 g Chinese noodles (I used fresh wheat)
3 splashes of soy sauce, 1 glug of vegetable oil
1 bunch green scallions
garlic, ginger, chili (all chopped fine)
90 g shiitake mushrooms, sliced thinly
2 small carrots, julienned
400 g baby bok choy, separated into leaves
salt, white pepper, broth
2 glugs of sesame oil
Cook the fresh noodles in boiling water for 1 minute. Drain noodles and return to pot. Mix with the soy sauce and oil and “brown” the noodles on medium heat.
Heat oil in wok, and saute the scallions, chili, ginger, and garlic on high heat for 30 seconds. Add carrots and stir fry. Add mushrooms and stir fry. Add bok choy and stir fry. Season to taste with salt, pepper, broth.
Remove from heat, add the noodles, season with sesame oil, and toss. Serve hot.