Quick Shanghai-Style Udon Noodle Stir-Fry

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1. 1
   Rehydrate the dried shiitake mushrooms by soaking in water for 3-5 hours, or boil them in a covered pot for 10-15 minutes until tender. Reserve the soaking liquid for another use.
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2. 2
   Bring a pot of water to boil for cooking the noodles.
   ▶ ≈0:54
3. 3
   Trim the woody ends from the gai lan and separate the leaves from the stalks.
   ▶ ≈1:06
4. 4
   Peel and roughly chop the garlic.
   ▶ ≈1:19
5. 5
   Roughly chop the green onions into bite-sized pieces.
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6. 6
   Remove the stems from the rehydrated shiitake mushrooms and thinly slice the caps.
   ▶ ≈1:55
7. 7
   Cook the frozen udon noodles to package instructions, stirring occasionally to prevent sticking. You can cook them to half the recommended time if preferred.
   ▶ ≈2:19
8. 8
   Make the sauce by combining the soy sauce, hoisin sauce, and toasted sesame oil in a bowl.
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9. 9
   Drain the cooked noodles and set aside.
   ▶ ≈2:39
10. 10
    Heat a non-stick pan over medium heat and add a drizzle of avocado oil.
    ▶ ≈2:52
11. 11
    Add the gai lan stalks and garlic, then sauté for about 1 minute.
    ▶ ≈3:20
12. 12
    Add the sliced shiitake mushrooms and green onions, then sauté for about 2 minutes.
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13. 13
    Add the gai lan leaves, noodles, and sauce to the pan and toss together.
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14. 14
    Sauté for another 1-2 minutes until everything is well combined. Plate and serve immediately.
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