Stir-Fried Noodles With Vegetables

Ingredients

• 10 cups water
• 1 pound egg noodles
• 1 tablespoon olive oil, divided
• 3 cups bean sprouts
• 1 cup bamboo shoots, julienned
• 1/2 cup carrots, shredded
• 1/2 cup shiitake mushrooms, julienned
• 2 green onions, julienned
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce

Method

1. 1 Bring 10 cups of water to a boil in a large pot. Cook egg noodles until al dente, about 5-7 minutes. Drain and set aside.
2. 2 Heat a wok or large pan over high heat. Add 1/2 tablespoon oil. Pan-fry noodles until golden, about 7-10 minutes. Remove noodles from the wok.
3. 3 Add remaining 1/2 tablespoon oil to the wok. Stir-fry bean sprouts, bamboo shoots, carrots, mushrooms, and green onions until just cooked, about 5-7 minutes.
4. 4 Return noodles to the wok. Add salt, sugar, and soy sauce. Stir to combine everything evenly.
5. 5 Serve immediately while hot.