Taiwanese Vegetarian Dry Noodles (Dairy-Free)

Ingredients

• about 450 g Wheat noodles
• 1 cup Dried shiitake mushrooms
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Sugar
• 2 cloves Garlic, minced
• 2 cups Bok choy, chopped
• 1/4 cup Scallions, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of dried shiitake mushrooms into a medium heatproof bowl. Pour enough hot water over the mushrooms to fully submerge them. Let them soak for 30 minutes, or until they are soft and pliable. Carefully lift the rehydrated mushrooms from the water and slice them thinly into 0.635 cm pieces.
2. 2Fill a large heavy-bottomed pot (at least 6-quart capacity) with 4 quarts (3800 ml) of water and bring it to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 450 g of wheat noodles to the boiling water. Cook the noodles for 7-10 minutes, stirring occasionally, until they are tender but still have a slight chew (al dente). Drain the cooked noodles thoroughly in a colander and set them aside.
3. 3In a small mixing bowl, combine the 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and the 2 cloves of minced garlic. Whisk these ingredients together until the sugar is dissolved and the sauce is well combined.
4. 4Place a large wok or a 30.48 cm skillet over medium heat (approximately 162.8-176.7°C / 160-175°C). Once the pan is hot, add the thinly sliced shiitake mushrooms. Cook the mushrooms for 3-4 minutes, stirring frequently, until they are softened and slightly browned.
5. 5Add the 2 cups of chopped bok choy to the wok or skillet with the mushrooms. Continue to cook for 2 minutes, stirring constantly, until the bok choy leaves have wilted and the stems are tender-crisp.
6. 6Add the drained about 450 g of cooked wheat noodles and the prepared sauce mixture to the wok or skillet with the vegetables. Using tongs or two spatulas, toss all the ingredients together for 1-2 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
7. 7Remove the wok or skillet from the heat. Sprinkle the 1/4 cup of chopped scallions over the noodles. Serve the Taiwanese Vegetarian Dry Noodles immediately while hot.

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