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Cooking our fresh egg noodles should take about 10 minutes in total. There's a lot of waiting involved, so we'll be doing this in tandem with chopping our veggies and mushrooms.
In a bowl of water, gently scrub all of our mushrooms and veggies to wash away the dirt and impurities.
We'll chop our shiitake mushrooms, king oyster mushrooms, carrots, broccoli, celery, red bell pepper, green onion, and garlic.
Set the stove to its highest heat, and let the wok heat up for 2-5 minutes (depending on the strength of your stove). When it's hot enough, add vegetable oil, and swirl it around the wok.
Add the garlic, and cook for about 20-30 seconds until you start to smell the garlic's aromas.
Add boiled water to the wok, and cover for 2-3 minutes until it starts boiling again. While we wait, we'll mix cornstarch and water into a slurry.
Uncover the wok, and add light soy sauce, dark soy sauce, oyster sauce, sugar, and salt into the wok.
Stir the cornstarch slurry for a few seconds, and slowly pour it into the wok.
Add bean sprouts, chopped green onions, and sesame oil. Stir everything around for 60-90 seconds.
We're ready to eat! Plate the noodles into your favorite dish and call your loved ones over.