Shanghai-style udon noodles with gai lan and shiitake
Yeung Man Cooking · ♥ 4.7K likes · 69.7K views · 7 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole dried shiitake mushrooms
- 75 g gai lan
- water
Rehydrate dried shiitake mushrooms by soaking in water about three to five hours, or boiling in a covered pot about 10 to 15 minutes, until tender; save the water for another recipe if wanted.
- 2 pieces garlic
Trim the woody ends from the gai lan and separate the leaves from the stalks. Peel and roughly chop two pieces of garlic; roughly chop one to two sticks of green onion.
Prepping the gai lan
- 1–2 sticks green onion
Remove the tough stalks from the shiitake and thinly slice the caps.
- 250 g frozen udon noodles
Boil the udon to package instructions, stirring to release the noodles; drain and set aside.
Mix about one and a half tablespoons of soy sauce, one tablespoon of hoisin sauce and a splash of toasted sesame oil.
Mixing the sauce
- 1½ tbsp soy sauce
- 1 tbsp hoisin sauce
- toasted sesame oil
- 2 tsp avocado oil
Heat a non-stick pan over medium with a couple teaspoons of avocado oil.
Saute the gai lan stalks and garlic about a minute; add the shiitake and green onions and saute about two minutes.
Add the gai lan leaves, the noodles and the sauce and saute another one to two minutes. Plate and serve immediately.