Hong Kong Style Pan-Fried Noodles

Ingredients

• 8 ounces Hong Kong Style noodles
• 2 tablespoons vegetable oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 4 baby bok choy, rinsed and quartered
• 2 garlic cloves, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 cup, plus 2 tablespoons of water
• 1 teaspoon sugar
• 1 teaspoon Shaoxing wine
• 1 tablespoon corn starch
• Chili sesame oil, Sriracha, or another hot sauce

Directions

1. In a small bowl, combine the oyster sauce, soy sauce, 1 cup of water, sugar, and wine. In another bowl, stir the cornstarch with 2 tablespoons of water until smooth.
2. Heat a large wok over high heat, then add 1 tablespoon of the oil. Tip in the noodles and keep them moving until they take on a light golden color. Transfer them out of the wok and set them aside.
3. Add the remaining oil to the wok. Cook the mushrooms and bok choy until the mushrooms are tender and the bok choy has softened, then push them out toward the edges. Put the garlic in the cleared space and cook for 30 seconds, just until it smells wonderful.
4. Add the oyster sauce mixture to the wok and bring it up to a boil. Let it bubble for about 30 seconds.
5. Stir in the cornstarch mixture and bring the sauce back to a boil. Once it has thickened, take the wok off the heat. Divide the noodles between two plates, spoon the vegetables and sauce over the top, and serve with hot sauce to taste.