This dish has all the umami-rich and crisp-tender qualities we love about classic takeout and none of the greasy, sodium-bomb qualities we don’t. Wavy, deep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles, […]
Ingredients 7 cups water, divided 5 ounces center-cut bacon (about 8 slices) 1 ounce dried shiitake mushrooms 2 tablespoons lower-sodium soy sauce 4 large eggs 2 heads baby bok choy, thinly vertically sliced (about 2 cups) 8 ounces fresh Chinese egg noodles 1 bunch enoki mushrooms, trimmed (about 5 ounces) 1 (8-ounce) can sliced bamboo […]