1pound"fresh" Asian noodles (they are found in refrig section or frozen in Asian market)
1/2cupsliced fresh mushrooms (I use enoki)
2stalksscallions, cut into 1-inch lengths
1carrot, thinly sliced or shredded
2tablespoonsoyster sauce
1teaspoonMaggi sauce (substitute with 2 tsp soy sauce)
1tablespoonChinese rice wine (substitute with dry sherry)
2tablespoonscooking oil (canola or vegetable)
cooked, sliced meat/seafood (optional)
Instructions
Boil 6 cups of water and cook noodles according to package directions (timing depends on thickness of noodles). Use your chopsticks to jiggle and separate the noodle strands in the water. Reserve 1/4 cup of hot noodle water. Drain noodles, set aside. While water is boiling, thinly slice your vegetables. Multitask!
Heat wok or large fry pan over high heat. When hot, add cooking oil. Add scallions, fry for 10 seconds. Add carrots, fry until softened, 30 seconds. Add mushrooms, fry 30 seconds.
Add oyster, Maggi, rice wine and the reserved hot water. Cook for 30 seconds. Add your noodles, fry another minute to incorporate all ingredients.