Ingredients:
1/4 lb fine dried egg noodles
1 medium red onions
1 1/2 cups fresh shiitake mushrooms
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon sesame oil
fresh parsley leaves, to garnish ( or celery leaves)
Directions:
Bring a large saucepan of lightly salted water to a boil. Add the egg noodles and cook briefly until just tender, about 5 minutes. Drain thoroughly.
Thinly slice the red onion and the shitake mushrooms. Preheat a wok, or heavy skillet, and add the vegetable oil and swirl it around. When the oil is hot, add the onion and mushrooms, and stir fry for 3 minutes.
Add the noodles to the wok with the soy sauce, balsamic vinegar, brown sugar and salt. Toss them over the heat for 3 minutes. Add the sesame oil. Transfer to a warmed bowl, and serve at once, garnished with the parsley leaves, if desired.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.