More flavor, more veggies.
Remember that article that Mark Bittman wrote for the New York Times a few years ago recommending that we
Shao's recipe suggests that you cook the noodles for three minutes, then shock them under cold running water. This works just fine, but I prefer to take the easier route: I blanch them just until tender , then transfer them to a bowl and toss them with a little oil to keep the noodles separated. The residual heat from the water will keep cooking them until they're perfectly al dente and ready to stir-fry a few minutes later.
Next, I empty the wok, reheat it with some more oil , and add thinly sliced shiitake mushrooms. Mushrooms contain a ton of water and empty space in their spongy flesh, so you've got to cook them long enough to let that flesh break down, concentrating their flavor. They're ready when they've stopped steaming and exuding moisture and instead are sizzling and browning.
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