Oyster Sauce Pan Fried Noodles

This is a hearty meal that can be made with as much or little protein and vegetables as you want.  The Costo pans are great for prepping this meal.  Makai is a helpful floor cleaner and eats more veggies than I do!

 

Prep work makes the difference.

I like a lot of smoked char siu!

The gravy is flavorful from the mushroom and chicken broth.

The white ends of the bok choy make healthy dog treats.

I like equal parts noodle to gravy mixture, feel free to adjust to your preference.

Ingredients

 

Instructions 

1) Boil water (for bok choy and noodles)
• 1 lb. baby bok choy separate greens from white – drop white parts first for 2 mins then the greens for 1 minute, remove and set aside.  Use a spider to remove greens from water.
• 2 (10 oz.) pkg. fresh chow mein or cake noodles (use same water for noodles, typically 1 minute to cook)
• 1 tsp. sesame seed oil – Toss cooked warm noodles with sesame oil in large bowl set aside.

2) In a large skillet or wok, heat pan over medium heat
• Add char siu thinly sliced to flavor the pan, rendering fat, remove from pan and set aside, it adds flavor to the noodles.
• Place warm noodles evenly in bottom pan.
• Cook 2-3 minutes until crispy at the edges.
• Flip the noodles and repeat.
• Transfer to serving platter or keep in pan, place in oven to keep warm

3) Use same pot that had boiled water in.

  • Add the char siu and cook for a minute.
  • Add sliced bamboo shoots, rinsed, drained
  • Add sliced water chestnuts
  • Add remining ingredients and bring to a boil.
    • chicken broth, reserve 2 T chicken stock to mix with 1T cornstarch to thicken after it comes to a boil.
    • oyster sauce
    • monk fruit
    • cooked bok choy

      Pour over noodles and enjoy.