As some of you may know, we graduated University for over a year now and started our office jobs this year. We both had to adjust to this new lifestyle since we now have much less free time. We have been wanting to learn more Chinese recipes because they're usually very quick, easy and somewhat healthy dishes. Coming from two asian household, we eat almost everyday Indonesian and Chinese food. Although we do crave other kind of cuisines from time to time, our diet consist of asian food and we find that is what our body is used to have on a daily basis. Is it just us? Or do some of you guys feel the same way about your body getting used to a certain type of food?
Anyways, back when we were living in Shanghai, our Ayi used to make sesame noodle all the time and we decided to create our own version.
They might look like nothing, but they are AH-MAZING. They are perfect for on-the-go, and would make the perfect meal prep for lunch at work. You can literally put any veggies and protein you have left in the fridge, and they would taste delicious. We opted for cremini mushrooms and baby bok choy, because that's what we had left in the fridge. The only thing I would say that was missing was chicken! Unfortunately, we didn't have any left and it was Labour Day, so all the supermarkets were closed.
We used the same noodles as for the Shoyu Ramen we did last week, but you can use any kind of noodles, even spaghetti if you don't have any asian noodles on hand. For chilli sauce, we used our favourite Sambal Oelek, but it can easily be replaced by Sriracha or any spicy sauce you may like, however adjust to your own taste. As for the sesame oil, we used the Kadoya Sesame Oil and it is our favourite one, it can be find in any asian supermarket. In this recipe, we used the Lee Kum Kee Mushroom Stir-Fry Sauce. I know this might sound weird, but this is what gives the most flavour to the noodles. It was our first time using it and we loved it!
Needless to say, we devoured these noodles in less than 5 minutes even though we had already eaten for lunch. We will definitely make more of these easy and quick asian recipes. Cooking Chinese food is so easy and we hope that you guys will enjoy discover these dishes as much as we do! Happy eating 🙂
- 100 grams noodles of your choice
- 1/2 pound Cremini mushrooms cut into slices
- 6 heads baby bok choy
- 5 tbsp soy sauce
- 1/2 tbsp sesame oil
- 3 cloves garlic minced
- 1/2 tbsp ginger minced
- 1 tbsp granulated sugar
- 1/2 tbsp mushroom flavoured stir-fry sauce
- 1/2 tbsp chili sauce of your choice
- 3 tbsp green onions chopped
- 1 tbsp canola oil
- Cook the noodles according to the packaging's instructions. Set aside.
- To make the sauce, combine the soy sauce, sesame oil, garlic, ginger, granulated sugar, mushroom flavoured stir-fry sauce, and chili sauce in a bowl and mix well.
- Heat canola oil over medium heat on a frying pan then add the cremini mushrooms and baby bok choys. Pour about 1 tbsp of the sauce mixture and cook until mushrooms and baby bok choys are soft and tender, about 2 minutes.
- Add in the noodle into the pan and pour the rest of the sauce mixture. Cook for about 3 more minutes while stirring the noodle around, making sure it is all coated with the sauce. Turn off heat and mix in green onions to serve.