Zhen Bang Noodle & Sushi Recipe

Cook rice

Combine rinsed sushi rice and 1.1 cups water in a small saucepan. Cover, bring to a boil over medium-high heat, then reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

While rice rests, warm rice vinegar, 1 tsp sugar and 1 tsp salt in a small pan (or microwave) just until sugar dissolves. Gently fold seasoning into warm rice with a rice paddle or wooden spoon; fan while mixing to cool and give glossy texture. Keep covered until serving.

Slice chicken thinly across the grain; if using tofu, press and slice into 1/2-inch slabs. Pat shrimp dry if using. Clean and halve bok choy lengthwise. Slice shiitakes, julienne carrot, mince garlic and ginger, and separate scallion whites and greens.

Mix the sauce: in a small bowl combine light soy (3 tbs), dark soy (1 tsp), oyster sauce (1 tbs), Shaoxing wine (1 tbs), rice vinegar (1 tsp), sugar (1 tsp), stock (120 ml), sesame oil (1 tsp), and cornstarch slurry (1 tsp cornstarch + 1 tsp water). Stir until smooth.

Bring a large pot of water to a rolling boil. Add noodles and cook according to package instructions until just al dente (usually 2–4 minutes for fresh noodles). Drain and rinse briefly under hot water to stop cooking; toss with 1 tbs vegetable oil to prevent sticking. Set aside.

Heat a large wok or heavy skillet over high heat until smoking lightly. Add 1 tbs vegetable oil. Add chicken in a single layer and sear 1–2 minutes per side until lightly browned but not fully cooked through. Remove and set aside. If using shrimp, cook 1 minute per side until opaque and set aside.

Return wok to high heat, add remaining 1 tbs vegetable oil. Add garlic, ginger, and the scallion whites; stir-fry 20–30 seconds until fragrant. Add shiitake mushrooms and carrot, stir-fry 1–2 minutes until mushrooms begin to soften.

Add bok choy, stir and cook 1–2 minutes until leaves wilt but stems remain crisp-tender. Return chicken (and shrimp if using) to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour into the wok. Stir constantly as sauce comes to a gentle boil and thickens, coating proteins and vegetables, about 1–2 minutes.

Add the cooked noodles to the wok. Use tongs or two spatulas to toss noodles with sauce, proteins and vegetables until evenly coated and heated through, about 1–2 minutes. Taste and adjust seasoning with up to 1 tsp more soy or a squeeze of lime if desired.

Divide noodles between 2 large shallow bowls. Arrange a small scoop (about 1/2 cup) of seasoned sushi rice alongside or in a separate small bowl if serving as a side.

Top each noodle bowl with nori strips, scallion greens, pickled ginger, toasted sesame seeds, cilantro leaves and lime wedge. Drizzle optional chili oil if you like heat.

Serve immediately, allowing diners to mix the sushi-style garnishes into the noodles or eat the rice as a cool contrast.