Pan-Fried Shanghai Noodles

Ingredients

• 454 gNoodle
• 45 mlSesame oil
• 100 gShiitake
• 170 gBok choy
• 30 mlSoy sauce
• 15 mlCoconut aminos
• 1900 mlWater

Instructions

1. 1

   Cook noodles

   • Bring about 1900 ml of water to a rolling boil in a medium saucepan.
   • Add 454 g Shanghai noodles and cook about 3 minutes until the outside is soft but still slightly firm inside.
   • Drain and rinse under cold running water. Toss with a few drops of oil to prevent sticking.
2. 2

   Stir-fry vegetables

   • Heat 45 ml sesame oil in a large nonstick pan or wok over high heat.
   • Add 100 g sliced shiitake and 170 g baby bok choy (trimmed and quartered).
   • Sauté until bok choy starts to wilt, about 2 minutes.
3. 3

   Finish noodles

   • Reduce heat to medium.
   • Add the cooked noodles, then 30 ml dark soy sauce and 15 ml coconut aminos.
   • Stir-fry until the noodles take on an even brown color and the sauce is distributed. Serve immediately.