This is an easy 3-part dish with a lot of healthy ingredients, umami and contrasting textures that’s great for a tasty weekend family meal but elegant enough for a banquet.
To make it vegetarian, just use vegetable stock.
Recipe courtesy of Dr. William Li.
Recipe featured on Rachael Ray's Meals in Minutes.
For the Mushroom Braising Sauce:
For The Crispy Noodles:
Fill a large wok with water and bring to a boil. Add egg noodles, taking care to gently separate the noodles. Cook for 4 minutes until noodles are soft but still with some firmness to the bite. Drain well in a colander and shake out any extra water to dry them well.
In a medium non-stick pan, add a few tablespoons of oil and heat over medium-high until shimmering. Add noodles and spread out in an even layer to fill the pan and cook until the noodles are golden brown (about 7-8 minutes). Add more oil around the edges of the pan to help crisp up the noodles on the sides. Then flip the noodles and cook the other side until golden brown. Add a little more cooking oil if needed after the flip. It should take about 20 minutes total to create the two-sided crispy noodles.
Transfer noodles to a serving plate and place to the side. Rinse and dry wok and return it to the stove.
For The Braised Mushrooms:
Next, make the mushroom braising sauce. In a medium bowl, whisk together the stock, oyster sauce, soy sauce, shrimp paste, chili crisp, sugar, sesame oil and Shaoxing rice wine. Set aside.
In a separate small bowl or liquid measuring cup, combine the cornstarch and remaining 1 cup of stock. Whisk until smooth and set aside.
In the wok, add 5 tablespoons of oil and heat on high until shimmering. Add half of the chopped garlic and stir until golden and oil is fragrant.
Add the mushroom halves and stir fry for 2 minutes until evenly coated with hot oil and garlic.
Add the mushroom braising sauce to the wok and continue cooking. Braise the mushrooms for 7 minutes in sauce then add half of the cornstarch slurry and gently combine. Stir with a wok spatula until sauce is thickened and then remove from heat. Pour braised mushrooms and sauce into a bowl. At this point, there will be a lot of sauce which the mushrooms will continue to absorb.
Rinse and dry wok and return it to the stove.
For The Bok Choy:
Add a couple tablespoons of cooking oil to the wok and heat on high until oil is shimmering. Add the remaining half of the chopped garlic and heat until golden brown and oil is flavored. Add bok choy leaves and stir fry to coat the leaves. When leaves begin to wilt, add the 5 tablespoons of Shaoxing wine and continue to stir fry. Then stir in the 1 tablespoon of dark soy sauce and the remaining cornstarch and stock slurry. Continue to cook and stir until the sauce is thickened.
To Serve:
On top of the crispy noodles, make a bed of baby bok choy. Add the braised mushrooms on top of the bok choy and spoon a little more sauce on top.
