10 ounces white mushrooms, sliced
1 lb red, yellow and orange baby bell peppers, sliced into small strips, veins and seeds removed
1/2 small red onion, sliced into half circles
1/2 cup white wine, divided into 1/4 cups
1/2 cup water
a few bunches chopped fresh Thai basil
1 tsp each salt and pepper
1 six ounce package dry chow mein noodles
2 tps soy sauce
2 tsps sriracha
2 tbls canola oil
zest and juice from one large mandarin orange
5 small cloves garlic, sliced thin
1 jalapeno, minced
1 habernero, minced
2 tsps crushed pepper flakes
a few bunches fresh Thai basil, chiffonaded, more for garnish
In a small bowl whisk together the sauce ingredients. Set aside.
Cook noodles according to package directions. Set aside.
Saute mushrooms in 1 tbl oil and with 1 tsp salt until just tender and slightly darkened. Add 1/4 cup wine and the sauce mix. Continue cooking over high heat until mushrooms turn dark and half of the liquid is absorbed.
Add noodles. Other 1/4 cup wine. Lower heat to medium. Toss noodles to combine with mushroom mixture. Let noodles absorb the sauce for a few minutes.
Add peppers, onions and 1/4 cup water. Toss to mix all ingredients thoroughly. Heat through 2 minutes. Turn off heat. Add Another bunch of basil. Toss. Let sit 2 minutes before serving.
Sweet orange and slight heat combine for a very clean Asian stir fry. I kept the flavors simple and the ingredients minimal, so each component is able to shine. Fresh basil and orange provide the big punch of flavor.