Rating: 3.5 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

If you have trouble finding shiitake mushrooms, use whatever 'shrooms you have on hand. Sliced creminis would work equally well for this saucy noodle bowl.

Recipe by Cooking Light May 2015


Credit: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Recipe Summary

22 mins
22 mins
Serves 4 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

420 calories; fat 12.5g; saturated fat 3.6g; mono fat 5.8g; poly fat 1.6g; protein 18g; carbohydrates 57g; fiber 2g; cholesterol 93mg; iron 4mg; sodium 623mg; calcium 101mg.