Ingredients:
8 ouncesrice flake noodles or pad Thai noodles
3 tablespoonsvegetable or canola oil
2 cupssliced shiitake mushrooms, stems removed (from about 4 ounces mushrooms)
1 large shallot, sliced into rings
2 garlic cloves, finely chopped
1 tablespoonfinely chopped peeled ginger (from about a 1-inch piece)
1/2 cupShaoxing wine
2 scallions, cut into 1-inch pieces
1/2 cupchicken stock
1/4 cupoyster sauce
2 tablespoonssoy sauce
1 tablespoonsugar
1 cupbean sprouts
1 tablespoonfresh lemon juice
1/4 cuphazelnuts, toasted and coarsely chopped
Directions:
Soak the noodles in cold water for about 30 minutes, until soft; drain.
In a wok or large skillet, heat the oil over high heat. Add the mushrooms and cook, stirring, for about 3 minutes, until softened and slightly browned. Add the shallot and cook, stirring occasionally, for about 2 minutes, until slightly browned and fragrant. Add the garlic and ginger and cook, stirring and adding a splash of oil if the pan seems dry, for about 1 minute more, until the aromatics are fragrant. Add the wine and cook for 1 minute.
Add the scallions, stock, oyster sauce, soy sauce, sugar, and noodles. Cook, tossing constantly, for 3 to 4 minutes, until combined and warmed through. Add the bean sprouts and continue to cook, stirring, for 2 to 3 minutes, until warmed through. Remove from the heat and stir in the lemon juice and hazelnuts.