Dale Taldes Mushroom Slippery Noodles
Ingredients
- 8 ounces rice flake noodles or pad Thai noodles
- 3 tablespoons vegetable or canola oil
- 2 cups sliced shiitake mushrooms, stems removed (from about 4 ounces mushrooms)
- 1 large shallot, sliced into rings
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled ginger (from about a 1-inch piece)
- 1/2 cup Shaoxing wine
- 2 scallions, cut into 1-inch pieces
- 1/2 cup chicken stock
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 cup bean sprouts
- 1 tablespoon fresh lemon juice
- 1/4 cup hazelnuts, toasted and coarsely chopped
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