SHIITAKE MUSHROOM NOODLES RECIPES

Steps:

• Here's a quick run-down of the types of HK-style noodles you can buy:
• We'll be washing and cutting our vegetables:
• Next, we'll heat our pan on high heat for about 2-3 minutes. If you're using a non-stick pan like the one pictured, use medium-high heat to help protect the non-stick coating. Then, we'll add 1 tbsp of corn oil. Swirl it around the pan and let the oil heat up until it's shimmering, or forming ripples across the surface.
• Add the chicken, and cook for about 1 minute before adding the other ingredients.
• We don't need to add additional oil, since there's already some in the pan.
• We'll add the shrimp, chicken, and aromatics back into the pan. Mix everything for a bit.
• Transfer the vegetables, meats, and gravy onto the noodles! It's time to eat :)

Steps:

• Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
• Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
• Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
• Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
• Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
• Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
• Stir in sour cream; add noodles, mix well and garnish with parsley if desired.