Slurpy Pan-Asian Noodles

By tulawdog

Ingredients

• * A total of approximately 10 cups of quick-cooking veg; my suggestions follow:
• 16 to 18 * 16 to 18 ounces udon noodles
• 2/3 * 2/3 cup soy sauce
• 8 * 8 teaspoons Shaoxing rice wine, or dry sherry, sake, or vermouth
• 1 * 1 tablespoon hoisin sauce
• 6 * 6 tablespoons vegetable oil
• 1 * 1 (2 x 1-inch) hunk fresh ginger, peeled and minced
• 6 * 6 cloves garlic, minced
• 1/2 * 1/2 fresh chile pepper of choice, seeded and minced (optional)
• 2 to 3 * 2 to 3 medium-size carrots, peeled and cut into 2-inch matchsticks
• 2 * 2 red, orange, or yellow bell peppers, seeded and julienned
• 6 * 6 bunches (about 6 cups) baby bok choy, thoroughly rinsed and sliced into 1-inch pieces (Larger bok choy or another kind of choy is perfectly fine; the baby choy yields the mildest and most tender results, in my opinion.)
• * Other veg options: chopped green beans, snow peas, shredded cabbage, small broccoli florets, thinly sliced mushrooms
• 1 * 1 tablespoon gomasio
• 2 * 2 teaspoons sesame oil
• * Optional garnishes: 3 chopped scallions and 1/4 cup chopped cilantro

Preparation

Step 1

Cook the noodles in at least 8 cups of boiling water. The noodles will be ready in 8 to 9 minutes. Don't overcook; they will get really mushy and gross. Drain and rinse under running cold water. Set aside.

Measure the soy sauce and set aside 2 tablespoons. In a small bowl, combine remaining soy sauce, rice wine, and hoisin sauce. Stir until the hoisin is dissolved.

In a wok, heat the oil over medium-high heat. Cook the ginger, garlic, and chile pepper (if using), stirring with a wooden spoon to keep from sticking, about 30 seconds.

Add the carrots and pepper (which take a bit longer to cook than the bok choy), and cook for 2 to 3 minutes.

Add the bok choy, and with tongs, toss to mix with the other vegetables; it will shrink quickly and soften. Cook for about 2 minutes.

Season the vegetables with remaining 2 tablespoons of soy sauce and the gomasio. Transfer to a medium-size bowl.

Pour the soy sauce mixture into the wok and heat over medium heat. It will quickly come to a lively simmer. Add the drained noodles, and with tongs, coat with the sauce. Gently stir the mixture until the noodles are hot, at least 2 minutes.

Return the vegetables to the wok and stir everything together until well combined. Drizzle with sesame oil, and if using, top off with your desired garnishes.

Serve immediately while hot.