Pan-Fried Shanghai Noodles

Ingredients

• •1 pound Shanghai noodles (the thick ones)
• •3 tablespoons sesame oil
• •10 shiitake mushrooms, sliced
• •6 ounces baby bok choy , trimmed and quartered
• •2 tablespoons dark soy sauce
• •1 tablespoon coconut aminos

Instructions

1. 1In a medium saucepan , bring about 2 quarts water to a rapid boil . Add noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.
2. 2Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.
3. 3Heat up sesame oil in a large nonstick pan, a wok , or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes.
4. 4Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color.
5. 5Serve immediately!