Yield: Makes 4 servings
10 oz Chinese Noodles
1 clove fresh garlic (chopped)
1 teaspoon fresh ginger (grated/shredded)
1/2 teaspoon red pepper flakes
1 tablespoon Kikkoman Sesame Oil
2 tablespoons peanut oil
4 oz fresh Shiitake mushrooms (stems removed, and caps sliced)
3 cups fresh Napa cabbage (sliced thinly)
2 tablespoons Kikkoman Soy Sauce
1 tablespoon Kikkoman Rice Vinegar
1/2 cup fresh green onion (chopped)
First, prepare the Chinese noodle according to the package instructions. This should take no more than about 3-4 minutes, as they cook quickly. Once they're done, rinse with cold water and return to pot. Then, drizzle with sesame oil and toss to coat. This is to prevent the noodles from sticking. (TIP- I also add a few drops of oil to the water the noodles are cooked in the help them not stick together)
Then, in a frying pan or wok over high heat, add together chopped garlic, shredded ginger, red pepper flakes, and peanut oil. Heat for approximately 30 seconds - 1 minute until it's sizzling a bit, and you can smell the scents wafting through the air. Add into the frying pan your sliced mushrooms and cabbage. (TIP - after rinsing, the mushrooms should be soaked in warm water for approximately 5 minutes. Then remove from the water, remove the stems, and slice caps thinly to prepare for cooking) Stir all of the ingredients together in the frying pan until the veggies are slightly tender.
Remove the veggies from the pan, and pour into the pot of cooked Chinese noodles. Mix together slowly and well, making extra sure not to break the noodles. Return the mixture to the frying pan. Now over medium heat, add in 2 tablespoons Kikkoman Soy Sauce, 1 tablespoon rice vinegar, and the green onions. Turning frequently, ensure that the dish is completely coated in the soy sauce mixture. Remove from frying pan, and serve promptly.
Influencer Author: Melissa Parris