My weakness for greasy Asian noodles finally gone too far, I set out to make a homemade, less greasy version of a Chinatown hole-in-the-wall favorite. Even without a wok, it was delicious and satisfying—not to mention finished in the same amount of time delivery would have taken.
For the marinade:
• 1 tablespoon honey
• ¼ cup light soy sauce (not light as in low-sodium—just light as in not dark)
• 1 teaspoon grated ginger
• 1 stalk lemongrass, bruised and cut into 3-inch slices
For the stir-fry:
• 3 cloves garlic, minced
• 1 fourteen-ounce package of dried wide rice noodles (or, ideally, fresh noodles)
• 2 cups shrimp, chicken, pork, beef, or a mixture, cleaned and cut into 1-inch cubes
• 2 cloves of garlic, thinly sliced
• 1 pound bok choy, broccoli, Chinese broccoli, or a mixture, cleaned and cut into 1-inch pieces
• ¼ cup dark soy sauce
• 3 tablespoons light soy sauce
• 2 eggs
• vegetable oil
• Sriracha/Asian hot sauce to taste
Make the marinade:
Whisk together marinade ingredients and pour over prepared protein. Seal in a plastic bag or container and refrigerate up to three hours.
If fresh, slice into one-inch ribbons. If dried, pour hot water over noodles in a bowl and soak just until they become pliable (about eight minutes). Don't wait until they get soft! Remember, they're going into the wok, and you don't want them to get gummy.