This dish is perfect for a quick, acceptably healthy weekday meal. Its essence is simplicity and great taste in your own kitchen. To be honest, I unwittingly created this version of the timeless classic on a whim. I couldn't be more proud.
Serves 3-4 people
Wash mushrooms, ginger and bean sprouts before preparing. Cut mushrooms either in thick vertical slices or in quarters. Set vegetables aside. Finely chop ginger and garlic and set aside.
Measure cooking oil into wok. Place wok on burner and set to medium-high heat. While wok is heating, begin cooking noodles according to package instructions. Combine broth and soy sauce in a cup or small bowl.
Wok will be ready when oil just starts to smoke. Watch closely to prevent fire. When wok is ready, swirl oil to coat lower 1/2 of pan. Carefully slide mushrooms and sprouts into wok to avoid splattering. Using spatula, stir and turn vegetables continuously, allowing to sit only 2-3 seconds at a time. Cook 1 minute, then add ginger and garlic and cook 1 more minute, stirring and turning. Remove from heat. Pour broth and soy sauce into wok and return to heat. Stir vegetables in sauce briefly, then mix in cooked noodles. Cook until noodles take on pleasant, even caramel color, then remove from heat.
This recipe can be augmented with your choice of vegetables. I suggest snow peas, bok choi, squash and zucchini. Increase soy sauce and chicken broth sparingly, as this dish is already quite salty. Add cooking oil proportionately when adding vegetables.
Leftovers can be reheated simply by stirring for 1 minute in a hot wok with a small amount of oil.