Toasted sesame tossed noodles with shimeji and bok choy
Yeung Man Cooking · ♥ 8.2K likes · 164.7K views · 9 min video
Read about wheat noodles in the BrightCulinary Book
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Ingredients
Method
Techniques
- 100 g Taiwanese knife pear noodles
- ginger
- 2 sticks green onion
Bring a pot of water to a boil for the noodles. Finely chop the ginger and the green onion.
- 1 tbsp white sesame seeds
Toast 1 tbsp white sesame seeds in a frying pan over medium heat 30 to 40 seconds; coarsely crush in a pestle and mortar.
- 2 tbsp soy sauce
Mix 2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp black rice vinegar and 2 tbsp chili oil; set aside.
Taiwanese knife-cut noodles
- 1 tbsp toasted sesame oil
- 1 tbsp black rice vinegar
- 2 tbsp chili oil
- 3 whole bok choy
Boil the noodles to package instructions, here 4 minutes; roughly chop the bok choy; after a minute or so loosen the noodles with chopsticks.
One minute before the noodles are done add the shimeji mushrooms and bok choy, submerge and bring back to a boil.
- 60 g shimeji mushrooms
Strain out the noodles and vegetables into a mixing bowl, add the sauce and mix; plate and spoon over more chili oil.