Stir-Fried Noodles, Snow Peas, Bell Peppers and Mushrooms

Ingredients

• 5 thinly sliced scallions, white and green parts separated
• 3 1/2 tsp toasted sesame oil
• 1 tsp fresh ginger grated
• 1/4 c vegetable broth
• 1 Tbsp soy sauce
• 1 Tbsp dry sherry or white wine
• 1 Tbsp rice vinegar
• 1 Tbsp mushroom oyster sauce
• 1 Tbsp hoisin sauce
• 1/2 tsp cornstarch
• 4-8 oz Chinese wheat noodles, ratio depends on your love for noodles. Can substitute other noodle types- udon, spaghetti, ramen.
• 4 oz shiitake mushrooms, stemmed and halved or quartered. Any mushroom is great. Oyster mushrooms reportedly have complete protein!
• 4 oz snow peas, strings removed. Can use sugar snap peas.
• 1 small red bell pepper, sliced thin
• Combine: white scallions, 1 tsp oil, ginger, set aside.
• In separate bowl combine and whisk broth, soy sauce, wine, vinegar, oyster sauce, hoisin, and cornstarch until dissolved- set aside.
• Boil water and cook noodles. (Chinese noodles should be stirred often until just tender, drained, rinsed, and drained); toss with 1 tsp oil to prevent sticking and set aside.
• Heat medium high 1 1/2 tsp oil in large fry pan/dutch oven/wok. Sautee mushrooms, peas, and bell pepper increasing heat to high, stirring, until vegetables are crips but tender, 3-6 min.