Ingredients
- 3 Tablespoons neutral oil
- 8 ounces ground beef
- 7 ounces dried malony noodles
- 4 cloves garlic, minced
- 1 Tablespoon peeled and minced ginger
- 5 stems scallions, trimmed and cut into 1 ½ inch segments
- ½ large onion thinly sliced
- 4 ounces fresh shiitake mushrooms, trimmed and sliced
- 2 eggs
Sauce:
- 2 Tablespoons Oyster Sauce
- 2 Tablespoons Hoisin Sauce
- 4 Tablespoons Soy Sauce
- 1 Tablespoon Sugar
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground black pepper
- 6 ounces chicken stock
- 1 Tablespoon toasted sesame oil
Instructions
- Soak the noodles in a bowl of cool water for 20 minutes or until the noodles are pliant.
Make the sauce:
- Combine all sauce ingredients and stir until the sugar is dissolved. Set aside.
Make the noodles:
- Drain the noodles and set aside.
- Crack the eggs into a small bowl. Scramble the eggs with a fork or whisk.
- Heat a large skillet or wok pan over medium high heat for several minutes until the pan is hot and you see some wisps of smoke. Add 2 Tablespoons of oil and add the egg, gently scrambling for a minute until the egg is half cooked. Transfer the egg to a plate.
- Add the remaining oil and swirl to coat the pan. Next add the ground beef and onions and let it sit untouched for a minute and then break it up with a spoon or chopsticks continuing to stir fry for another minute.
- Then add the minced ginger, and garlic and stir for a couple seconds.
- Add the shiitake mushrooms, the drained noodles, and the sauce.
- Stir fry for 5-7 minutes until the noodles have soaked up most of the sauce and are cooked through, but are still chewy and bouncy.
- Add the scallions and egg back into the noodles and cook for another minute until the scallions are wilted and the egg cooked. Taste and adjust seasonings as needed. Transfer the noodles to a platter and serve immediately.
Notes
*To make this gluten free, look for gluten free versions of soy, oyster, and hoisin sauces.
*You can substitute any protein for the ground beef and any leftover meat like roast chicken is fine too.
*You can use different noodles like rice, bean thread, or sweet potato as well, adjusting the cooking time depending on the thickness of the noodle. Increase the cooking time and add a little more water if you find the pan too dry and your noodles still firm. If you use very thin noodles and have too much liquid once the noodles are cooked, raise the heat and cook off some of the residual sauce.
*If you don’t have all three sauces (hoisin, oyster, and soy), you can use just 2 but one should be soy sauce. Double up on the other sauce.
*Store any leftovers in the fridge and reheat in the microwave or on the stove top for a several minutes on moderate heat until the noodles are hot and regain the original chewy texture.
Keywords: noodles, makanai, gluten free, eggs, beef, veggies