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About the Dish

  • Long Noodles

    Long Noodles

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Carrot


  • White Cooking Wine

    White Cooking Wine

  • Baby Bok Choy

    Baby Bok Choy

  • Spring Onion

    Spring Onion

  • Turbinado Sugar

    Turbinado Sugar

  • Tomato Ketchup

    Tomato Ketchup

  • Bragg Liquid Aminos

    Bragg Liquid Aminos


Please read entire recipe before beginning.
Place about 6 cups of water and the kosher salt in a medium saucepot. Place the pot on high heat.
While you wait for the water to boil, prepare your mise en place: Remove and discard mushroom stems; thinly slice mushroom caps. Peel, halve and thinly slice carrots. Remove the tough bottom stem from bok choy; separate, rinse and drain leaves; and thinly slice. Remove roots and thinly slice green onions. Peel and mince garlic.
Once the water has come to a boil, add noodles and cook for 6-7 minutes,stirring occasionally, or until they are tender but not mushy. Drain the noodles in a colander, rinse with cold water until completely cool and set aside.
Place a large nonstick sauté pan on high heat and add 1 tablespoon cooking oil. When the oil is shimmering add mushrooms and carrots. Cook 3-4 minutes while stirring occasionally, and add cooking wine. Cook for 1 minute more, and transfer to a bowl.
Return the same pan to high heat and add remaining 1 tablespoon oil. Add bok choy; cook 1 minute, stirring occasionally. Add green onions and garlic. Cook 1-2 minutes, stirring frequently, and transfer the vegetables to the bowl with the mushrooms and carrots.
Add cooked noodles to the pan. Stir in sugar, ketchup and Bragg, then return to medium heat. Cook for about 1 minute, or until noodles are warm.
Return the cooked vegetables to the pan, and stir to combine and reheat.
Taste and adjust seasoning as desired. Serve and enjoy!