- 4 ounces dried flat noodles
- 1/2 small seedless cucumber, peeled and julienned
- Pinch kosher salt
- 3 tablespoons canola oil, divided
- 1 medium carrot, peeled and julienned
- 1/2 medium onion, thinly sliced
- 1/2 cup mushrooms (can combine with or substitute other vegetable such as asparagus, snap peas, green beans, radishes, corn, etc.) sliced and cut into strips
- 1/2 cup pressed and sliced tofu
- 2 eggs
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 tablespoons dark soy sauce
- 2 tablespoons rice wine
- 1 1/2 teaspoons sugar
- 2 cups bean sprouts
- 1 tablespoon Asian sesame oil
- 1 tablespoon sriracha
- Optional toppings: scallions, cilantro, sesame seeds, chopped peanuts
Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging. Drain in a colander, and rinse under cold water until cool. Set aside to drain again.
In a small bowl, toss the cucumber pieces with a pinch of salt. Set aside for at least five minutes.
Pour one tablespoon of the oil into a large wok set over high heat. When smoking, add the carrots and onions. Stir-fry until both are softened, about one minute. Transfer to a large plate and set aside.
Stir-fry the mushrooms until golden brown, transfer to the plate with the carrots and onins
Pour one tablespoon of oil into the wok. Crack in eggs, scramble, and transfer to the plate with the vegetables
Pour the remaining tablespoons of oil into the wok. When oil starts to smoke, add the tofu and cook until just beginning to brown. Add the garlic and ginger, and stir fry until tofu is well browned
Add the soy sauce, rice wine, sugar, bean sprouts, and the vegetables and eggs. Stir well, and cook until ingredients are hot, about 30 seconds.
Drain the cucumbers, and add them to the wok, along with the noodles, sesame oil, and sriracha. Stir-fry until everything is incorporated, about one minute. Season with salt to taste and garnish with toppings.
From Serious Eats. Serves 3 to 4