- 5 packages saimin noodles, fresh or frozen
- 5 seasoning packets
- two tablespoons vegetable oil
- 2 teaspoons ginger root, grated
- 2 cloves garlic clove, minced
- 1 medium carrot, decline in thin strips
- 2 stalks celery, decline in thin strips
- 1 medium onion, thinly sliced
- 1 (8 oz.) package bean sprouts
- 4 dry shiitake mushrooms, thinly sliced (pre-soak in serious trouble, squeeze excess liquid)
- two tablespoons sesame oil
- 1 cup char siu, thinly sliced
- 3-4 stalks eco-friendly onions, thinly sliced
- Frozen noodles:. Bring water to some boil inside a large pot and add frozen noodles. Stir and separate noodles for around thirty seconds and drain well. Make sure water does not go back to a boil or maybe using Fresh noodles: Place noodles under warm water to get rid of starch and drain well. Put aside.
- Vegetables: Add oil inside a large skillet on medium high temperature. Stir fry ginger root, garlic clove, carrots and celery for around 2 minutes. Season with 1 saimin packet. Next, add onions and 2nd packet and stir fry for an additional 2 minutes. Add bean sprouts and shitake mushrooms using the third seasoning packet and stir fry until all vegetables are very well combined. Place cooked vegetables on the platter and hang aside.
- Fry noodles: In heated skillet add sesame oil and add well drained noodles. Season with latter seasoning packets or as preferred. Combine vegetables and stir fry until ingredients are mixed well.
- Serve: Place fried samin on serving platter and garnish with char siu and eco-friendly onions.