This easy, super-fast stir-fry recipe from Dale Talde cooks in minutes and yields a tasty, umami-rich meal full of savory flavors and contrasting textures. Earthy mushrooms, slippery rice noodles, and bean sprouts are mixed in soy sauce, Shaoxing wine, chicken stock, and oyster sauce for a dish worthy of any special occasion. GET THE RECIPE ►► https://f52.co/3qKDBsM

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PREP TIME: 15 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4

INGREDIENTS

8 ounces rice flake noodles or pad Thai noodles
3 tablespoons vegetable or canola oil
2 cups sliced shiitake mushrooms, stems removed (from about 4 ounces mushrooms)
1 large shallot, sliced into rings
2 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger (from about a 1-inch piece)
1/2 cup Shaoxing wine
2 scallions, cut into 1-inch pieces
1/2 cup chicken stock
1/4 cup oyster sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 cup bean sprouts
1 tablespoon fresh lemon juice
1/4 cup hazelnuts, toasted and coarsely chopped

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