2 packages instant noodles
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon oyster sauce (optional for vegetarians)
½ teaspoon sugar
½ teaspoon sesame oil
Fresh ground white pepper
2 tablespoons canola oil
2 cloves garlic, sliced
¼ cup sweet red bell peppers or Holland chilies, julienned
5 fresh shiitake mushrooms, sliced
1 medium carrot, julienned
1 ½ cups shredded cabbage
1 tablespoon Shaoxing wine
1 cup snow peas, cut in half at an angle
1 cup fresh mung bean sprouts
2 scallions, split and cut into 2-inch pieces
Open the instant ramen and discard the flavor packet. Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.
Combine soy sauces, oyster sauce, sugar, sesame oil, and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute. Next, add the Shaoxing wine and stir-fry for another 15 seconds.
Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts, and scallions. Mix well for another minute and serve!