Shanghai-Style Fried Noodles

• Produce

  • 5 bunches Baby bok choy
  • 1/4 kg Brown mushrooms

• Canned Goods

  • 1/4 tsp Chicken stock, powder

• Condiments

  • 4 tbsp Soy sauce

• Pasta & Grains

  • 400 g Shanghai soft noodles

• Baking & Spices

  • 1/4 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on aheadofthyme.com

Description

Ingredients

• 2 tbsp vegetable oil
• 0.2 kg brown mushrooms, quartered
• 400 g or 16 oz. Shanghai soft noodles (similar to Japanese Udon noodles)
• 5 bunches of baby bok choy
• 4 tbsp. soy sauce (for a darker, more traditional colour, replace 2 tbsp. with dark soy sauce)
• ¼ tsp. sugar
• ¼ tsp. chicken stock powder

Directions

• Heat oil in a wok over medium-high.
• Add mushrooms and sauté for about 2-3 minutes until translucent.
• Break up the noodles with your hand and add to the wok.
• Add the soy sauce, sugar and chicken stock powder and continue frying until the sauce and seasoning is fully dispersed. Add another tablespoon of dark soy sauce if you like the dish darker.
• Add bok choy and continue to fry until wilted.
• Serve while hot.