Easy and fantastic street food is one of my favorites to cook and eat when traveling overseas. It doesn't matter if you're in Shanghai, Singapore, or just your kitchen; this dish is exceptional!
What you need:
- Flank Steak - 1 pound, Sliced thin, against the grain in 1x2-inch pieces
- Mushrooms - 16 ounces or so of sliced mushrooms, I use a mix of several types
- Baby Bok Choy - 9 bunches, cleaned and sliced. These usually come in 3-bunch packs in the grocery market, so grab three bunches.
- Baby corn chunks - 1 can
- Green Onions - 1 bunch, cleaned and cut into four-inch sections
- Noodles - 1 package **Pick your favorite. I actually use Gluten Free Barilla Spaghetti noodles since my wife has to eat gluten free and you can't always find gluten free rice noodles, even though there should never be an issue.**
- Sesame Oil
- Chili Oil
- Gluten Free Soy Sauce
- Fish Sauce - 1 TBSP
- Brown Sugar - 1/4 cup
- Corn Starch - 1 TBSP
- Sesame Seeds - 2 TBSP
What you do:
Boil water and cook noodles until al dente. If they're mushy, you will regret it later. Once cooked, set them aside after tossing with some sesame and chili oil.
In a large bowl, combine chopped bok choy, baby corn chunks, 1 TBSP chili oil, 4 TBSP Soy Sauce, brown sugar, corn starch, and fish sauce - mix and set aside. It will look like entirely too much and you will question if you did something wrong. Don't worry, everything will be perfect!
Heat your wok on high heat and cook the mushrooms until they release their water and are browning. Once the water is gone and mushrooms browned, add meat to brown. Add green onions to the meat and mushrooms and let them wilt slightly.
Next, add a few tablespoons of sesame oil, then the noodles and 3 - 4 TBSP Soy Sauce. This will make the noodles brown and heat them up. Make sure you are constantly moving your food. **Food that sits in a Wok burns quickly.**
After tossing the noodles and meat/mushroom mix together, add the bok choy mixture - all of the mixture at one time, it will fit, I promise! Toss everything together until hot and the bok choy has wilted. Taste. Add more soy sauce, brown sugar, or chili oil if needed - the final result should be completely balanced between salt, sweet, spice, and savory. If not, adjust the seasoning as needed.
Add some chili peppers to make a spicy version!
Sever in a bowl, close your eyes, and be transported to the open air food markets in Asia! This is addictive food, you've been warned!
