Stir- fried Noodles

By EdieK

Ask Hinnerk von Bargen, an associate professor at the Culinary Institute of America, what's wrong with most Chinese noodle dishes on this side of the Pacific and his answer is rather terse: "You can't tell what you're eating under the dismal commercial sauce." Von Bargen uses light sauces, thick noodles, and large, chopstick-friendly vegetables.

Ingredients

• 1 lb egg noodles
• 1/2 lb peeled shrimp, deveined and cut in half lengthwise
• 1/2 tbsp cornstarch
• 1/2 tsp sugar
• 1 tsp ground black pepper
• 1 1/2 tbsp light soy sauce
• 2 tbsp peanut oil or other vegetable oil
• 1 tbsp garlic, minced
• 1/2 lb broccoli, cut into small florets
• 1 tbsp dark (mushroom) soy sauce

Details

Servings 4

Preparation

Step 1

1. Cook the noodles in boiling water until tender, and drain and rinse with cold water. Meanwhile, combine the shrimp, cornstarch, sugar, and pepper, and 1/2 tablespoon of the light soy sauce. 2. Heat oil in a wok. Add the garlic and cook until fragrant. Add the shrimp and stir-fry it until it's half cooked. Remove the shrimp from the wok, add the broccoli, and stir-fry for another minute. Add rest of the soy sauces and 1/2 cup of water, and continue to cook until broccoli is tender. 3. Return the shrimp to the wok and add the cooked noodles. Cook until heated through and coated with the sauce.