Hands-on Time
22 Mins
Total Time
22 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

How to Make It

Step 1

Place noodles in a large bowl; pour boiling water over noodles to cover. Let stand 6 minutes or until pliable, stirring occasionally to separate noodles. Drain. Combine stock, oyster sauce, soy sauce, sugar, and red pepper in a small bowl; whisk until sugar dissolves.

Step 2

Heat a large nonstick skillet or wok over medium-high heat. Add beef to pan; cook 4 minutes or until beef is browned and crispy in places, stirring to crumble. Remove from pan.

Step 3

Return pan to medium-high heat. Add oil; swirl to coat. Add garlic and ginger to pan; stir-fry 30 seconds. Add bok choy and mushrooms; stir-fry 2 minutes or until tender. Remove mushrooms and bok choy from pan. Add egg to pan; cook 30 seconds, stirring frequently. Return vegetables to pan.

Step 4

Add noodles and beef to pan. Add stock mixture to pan; cook 1 minute or until bubbly. Remove from heat. Add basil and black pepper; toss to combine.

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