Serving: 3

Ingredients:

●     6 oz chow mein noodles (*Footnote 1)

●     3 to 4 tablespoons peanut oil

●     4 green onions, chopped, white and green parts separated

●     4 cloves garlic, minced

●     2 teaspoons ginger , minced

●     1 bell pepper, thinly sliced (Optional)

Sauce

●     1/4 cup chicken broth

●     2 tablespoons Shaoxing wine, or dry sherry

●     2 tablespoons oyster sauce

●     1 tablespoon soy sauce

●     1/2 teaspoon sesame oil

Instructions:

1. Combine all the sauce ingredients in a small bowl and mix well.
2. Boil the noodles according to the package instructions until al-dente. Rinse with running tap water to stop cooking. Drain and set aside.
3. Heat 3 tablespoons oil in a wok or nonstick skillet over high heat until hot. Swirl to coat the bottom of the pan with oil. Add the noodles. Toss with a pair of tongs until the edges are lightly charred. Add a bit more oil and use a wok spatula to scoop to loosen the noodles if the noodles stuck to the pan.
4. Add the white part of the green onions, along with the garlic and ginger. Cook and stir for a few seconds to release the fragrance.
5. (Optional) Add the bell pepper. Cook and stir for a minute or so, until the pepper just starts to turn tender.
6. Pour in the sauce. Quickly toss the noodles until the sauce is absorbed. Add the green part of the green onions. Transfer the noodles to serving plates.
7. Serve hot as a main or side.

Posted by Coba Grills and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/garlic-noodles/