- Cook Time
- Prep Time
- Serves 4 to 6Servings
- 1 (6-ounce) package fresh thick egg noodles
- 1/3 cup canola oil
1 cup red onion, chopped
- 5 cloves garlic, minced
2 tablespoons fresh ginger, minced
- 2 cups cremini mushrooms, quartered
- 1/3 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/4 cup fresh bean sprouts
2 shallots, thinly sliced, patted dry, deep fried 5 seconds
Bring medium saucepan of water to boil. Add noodles and cook 3 to 5 minutes. Drain and rinse under cold water. Toss with 1 tablespoon oil; set aside.
Heat remaining oil in wok over medium-high heat, add noodles and arrange to form a large slightly flattened cake. Let noodles fry for about 10 minutes until bottom side is browned and crisp; turn over and fry other side for 5 minutes. Remove to large serving platter.
In same wok over medium-high heat; add onion and cook 3 to 4 minutes, or until soft. Add garlic and ginger and cook 1 to 2 minutes. Add mushrooms and cook 3 to 5 minutes. Add hoisin, oyster, and sugar; cook 2 minutes. Pour over noodles and top with bean sprouts and fried shallots.