- 1 (10-ounce) package uncooked Chinese egg noodles
- 2 tablespoons sesame oil, divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Chinese rice wine
- 2 tablespoons rice wine vinegar
- 2 teaspoons lime juice
- 1/2 teaspoon crushed red chile flakes
- 3 tablespoons peanut oil
- 2 cloves garlic, thinly sliced
- 1/4 large yellow onion, chopped
- 2 tablespoons finely chopped ginger
- 1 celery stalk, thinly sliced
- 1 large carrot, halved lengthwise and sliced
- 1 cup snow peas, strings removed
- 1 cup shiitake mushrooms, stemmed and sliced
- 1/2 cup bean sprouts
Whisk soy sauce, rice wine, vinegar, lime juice, chile flakes, and remaining 1 tablespoon sesame oil in a small bowl to make a sauce; set aside. Heat 1 tablespoon of the peanut oil in a wok or large skillet just until smoking. Add noodles, reduce heat, and brown one side until firm and slightly golden, about 4 minutes. Turn over, heat 1 more tablespoon peanut oil and brown other side. Transfer to a large plate and set aside.
Heat remaining 1 tablespoon peanut oil in the same wok. Add garlic and onion and cook until softened, about 4 minutes. Add ginger, celery, carrot, snow peas, mushrooms and bean sprouts and cook on high heat, stirring constantly, until almost cooked through, about 3 minutes. Add reserved sauce and cook until vegetables are tender but still crunchy, about 2 minutes. Serve over noodles.
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