Low Mein ala ~DKBB~

Low Mein ala ~DKBB~

(original recipe from The Choi of Cooking)

 
8 oz. noodles (spaghetti, rice, udon, egg, etc. – use noodles of your choice)
2-3 Tbsp. sesame oil
1-2 Tbsp. minced ginger
½ medium yellow onion, thinly sliced
3 scallions, cut into thin strips
2 Tbsp. minced garlic
Salt and fresh cracked pepper
8 oz. shitake (drained if using canned)
2 medium carrots, cut into short matchsticks
3 ribs celery, cut into short matchsticks
1 medium green pepper, thinly sliced
1 can sliced water chestnuts, drained
1 can bean sprouts, drained
1 can bamboo shoots, drained*
1 can baby corn, drained*
6-7 Tbsp. low-sodium soy sauce
2 Tbsp. chili garlic sauce
1 Tbsp. unsalted butter

*Optional

• Cook noodles per package directions, but remove from heat and drain 1 to 2 minutes before directions say it would be done; set aside.
• Heat wok over high heat; add 2 Tbsp. sesame oil, ginger, onion, scallions, and garlic and sauté until aromatic (about 2 to 3 minutes); season all lightly with salt and more generously with fresh cracked pepper; toss well.
• Stir in mushrooms, carrots, celery, green pepper, water chestnuts, and bean sprouts (and bamboo shoots/baby corn if desired), adding another Tbsp. of sesame oil if needed to keep everything gliding in the wok.
• Add the cooked noodles, using tongs to fold the noodles into the vegetables until everything is evenly distributed.
• Add in the soy sauce, chili garlic sauce, and butter; stir well to incorporate thoroughly, tossing with tongs until the noodles have a golden-brown hue from the sauce; cook all until vegetables are tender (5 to 10 minutes).

Serve with chili crisp, sriracha sauce, etc. (condiments of your choice).