Faux Ko: Shanghai Stir Fry with Noodles
Add some Chang-spiration to your next stir fry with a vegetarian recipe that looks luxe but has that unfussy street-food style. This easy-to-riff dish packs enough flavor and heat to stand alone, but if you’re feeling, carnivorous, slap on some meat and call it an entrée.
If we were to join forces with David Chang in true “Being John Malkovich” style, we might know what makes the genius tick. Until then, we can only read the lore. We added this recipe to our Faux Ko night based on his signature Ginger Scallion Noodles, combined with his many riffs off Asian street food. At the very least, our version is hand-made, easy on the eyes and could easily be served from a food cart. Carnivores take note: The ingredients are decidedly vegetarian (the kryptonite on Planet Chang), but you can raise its Ko-jo by tossing on some pig parts and subbing in ramen.
Shanghai Stir Fry with Noodles
- 2 teaspoons dark soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- White pepper, to taste
- 1/2 pound hand-made Shanghai-style noodles (or ready-made fresh udon noodles)
- 1 1/2 teaspoons sesame oil, or as needed
- 1 cup cabbage, shredded
- 1 large clove garlic, peeled and minced
- 1 green onion, chopped
- 6 tablespoons vegetable oil
- 1 tablespoon hoisin sauce thinned with mixed with 1 tablespoon water
- 2 tablespoons oyster sauce
- Small bunch chinese broccoli, chopped
- Small onion, chopped
- 1 green bell pepper, chopped
- 1 hot green chile, finely chopped
- Few drops Sriracha sauce
- 1 teaspoon mayonnaise
- Boil noodles in large saucepan, stirring to separate, until tender, but still firm. Drain thoroughly. Rinse with cold water, drain again.
- Toss with the sesame oil.
- Heat 3 1/2 tablespoons oil in a heavy frying pan or a wok over medium-high to high heat.
- Add garlic, onion and green chile and stir fry for 2 minutes.
- Add cabbage, broccoli and bell pepper and stir fry for 2 minutes.
- Season with a bit of soy sauce, sugar and oyster sauce while stir-frying.
- Remove from wok and set aside.
- Heat 1 1/2 tablespoons oil in the wok.
- Add noodles when oil is hot.
- Stir fry quickly, stirring to coat the noodles in the oil and make sure they don’t stick to the pan.
- Add the hoisin sauce, again tossing to coat the noodles.
- Taste and add soy sauce as desired.
- Add the green onion and stir to heat through.
- Place hot noodles on oyster shell and top with vegetable stir fry.
- Mix a few drop of Sriracha with a teaspoon of mayo and use mixture to dot the top of the stir fry.
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