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About the Dish

  • Long Noodles

    Long Noodles

  • Shiitake Mushrooms

    Shiitake Mushrooms

  • Carrot

    Carrot

  • White Wine

    White 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

METHOD

1
Please read entire recipe before beginning.
2
Place about 6 cups of water and the kosher salt in a medium saucepot. Place the pot on high heat.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Return the cooked vegetables to the pan, and stir to combine and reheat.
9
Taste and adjust seasoning as desired. Serve and enjoy!