A visit to the Asian market will turn up the rice noodles and rice wine and your local market, everything else. This wonderful dish is cooked in stages in the wok. And with the addition of each ingredient, the flavor and perfume increases ten-fold.
INGREDIENTS (for 4 servings):
- 2 1/2 tablespoons soy sauce
- 3 tablespoons sake
- 2 tablespoons balsamic vinegar
- 2 teaspoons white sugar
- 3 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 2 tablespoons dark sesame oil
- 2 cloves garlic, sliced
- 6 whole dried red chile peppers, seeded and diced
- 1 tablespoon minced fresh ginger root
- 1 medium head bok choy, cut into 1 1/2 inch strips
- 20 fresh shiitake mushrooms, stemmed and quartered
- 8 green onions, halved lengthwise
- 2 (9 ounce) packages fresh rice noodles
- 2 tablespoons sesame seeds, toasted
In a small bowl, whisk together the soy sauce, sake or sherry, vinegar, sugar, water and cornstarch. In a large skillet or wok heat the oils over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the skillet or wok off the heat after 10 seconds.
Reduce the heat to medium-high and return the skillet or wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh or soaked rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.