This month, in our Kosher Connection link-up, we are sharing “The Best Thing I Ever Ate.” I had a very hard time with this. There are so many “best things” in my life of eating. Even the Food Network show breaks it up in to categories! If I could do some sort of award ceremony, I could give some special trophy for at least 10 different foods! I don’t have one favorite. I love so many different dishes for so many different reasons.
I decided to share with you this one dish today. These Hong Kong Pan-Fried Noodles with Mock Duck are simple to prepare, and it’s a dish that’s pure comfort food. It has a flavor and mouth feel that I crave every so often. This dish brings me back to dinners out with my family at KinhDo Restaurant in the Uptown area of Minneapolis. One of the dishes we often got was this fabulous mock duck noodle dish. More recently, I had a noodle dish at Buddha Bodai in Chinatown that reminded me of this dish. I decided to combine the two.
I trekked out to Chinatown last week to pick up some of the ingredients. Hong Kong Supermarket, one of my favorite stores, carries a huge selection of Asian noodles and sauces that happen to be kosher. With some vegetarian oyster sauce and noodles in hand, I headed back home to make this dish. I was very happy with the results.
Hong Kong Pan-Fried Noodles with Mock Duck
1 tbsp. canola oil
8 oz. Cremini Mushrooms, Sliced
10 -12 oz. of Mock Duck or Seitan, sliced up in to bite-size pieces (You can use more if you like. This is what I had on hand.)
1 package of Hong Kong Pan-Fried Noodles
3 tbsp. Hoisin Sauce
3 tbsp. Vegetarian Oyster Sauce
3 tbsp. Dark Soy Sauce
2 tsp. Crushed red chili peppers (optional)
2 cups Fresh bean sprouts
1/2 cup chopped Chinese chives
Boil a pot of water. Cook the noodles for 1-2 minutes, then drain and rinse. The noodles are already cooked and don’t need to be cooked any longer than that.
Heat up the oil in a large wok or pan.
Add in the onion, garlic and ginger. Cook for 4-5 minutes.
Add in the mushrooms and mock duck or seitan. Cook for around 5 minutes, until the liquid from the mushrooms evaporates.
Mix in the cooked and drained noodles. Stir to incorporate. Stir fry the noodles a bit.
In a small bowl, mix together the sauces with the crushed chili peppers.
Pour the sauce in to the noodle mixture. Stir well.
Mix in the fresh bean sprouts.
Stir fry another few minutes.
Mix in half of the chopped chives.
Garnish with the rest of the chopped chives.
Serve with some chili paste on the side.