This is a quick, easy, super-fast stir-fry recipe by Dale Talde that cooks in minutes. You have to soak the noodles for half an hour, which is the perfect time to prep the rest of the ingredients. Make sure before you start cooking that your pan is hot; the best way to test is to drizzle a little oil in the pan, and it should shimmer and smoke. The rest comes together quickly, so make sure your mise en place is ready to go and nearby. You can also try this dish for yourself at Dale's restaurant, Goosefeather, in Tarrytown, New York. —Food52
finely chopped peeled ginger (from about a 1-inch piece)
scallions, cut into 1-inch pieces
fresh lemon juice
hazelnuts, toasted and coarsely chopped
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.