Chow Mein Style Noodles with Pea Shoots
From Chef Mark Hix at PeaShoots.com
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 bunch of spring onions (or use this week’s green garlic!), sliced length-wise into thin strips
2 garlic cloves, chopped finely
1 inch ginger root, chopped finely
½ tsp Chinese 5-Spice Powder
5 oz snow peas or snap peas
1 flat mushroom (white mushrooms, shitake, or button)
2 tablespoons rice wine or sherry
4 tablespoons soy sauce or gluten-free tamari sauce
3 oz pea shoots
10 oz Udon noodles, egg noodles or other thick rice noodle, cooked
4 tablespoons unsalted cashew nuts, optional
- Place the cashew nuts under a grill until lightly toasted, or toast lightly in a pan. Leave to cool then chop roughly.
- Heat both types of oil in a large wok then stir fry the spring onions, garlic and ginger for 2 minutes. Add the Five Spice Powder, the snow peas and chopped mushroom then stir fry for another 2 – 3 minutes.
- Place the cooked noodles, soy sauce and rice wine into the wok and stir fry until the noodles are heated through.
- Serve with the cashew nuts sprinkled on top.
Cook’s Note: This dish pairs perfectly with a piece of steamed salmon or trout.
Helena Pikus Li is a marketing consultant, foodie, and food scientist. She has an MBA in Marketing and Strategic Management and a BS in Food Science from the University of Minnesota. Helena lives in Minneapolis with her husband, Chris, and their four-year-old son, Zach.