Directions

• In a big pot, bring 2 quarts of water to a boil. Noodles should be added and cooked as directed on the package. Rinse with cold water after draining. Shake vigorously to eliminate extra water. On a cutting board, transfer the noodles and roughly cut them into thirds. Add sesame oil and the noodles back to the pot. Place aside.
• Trim the broccoli (or broccolini) stalks by 1/4 inch. Cut the stalks in half lengthwise if they are thicker than 1/2 inch. Stalks and leaves should be divided and cut into 2-inch lengths. In a small bowl, mix the soy sauce, rice wine (or sherry), and spicy sauce.
• A 14-inch flat-bottomed wok or a sizable, heavy skillet (not nonstick) should be heated over high heat until a bead of water touches the surface and evaporates within one to two seconds. Stir in 1 tablespoon of peanut oil, add the ginger, and cook for 10 seconds or until the ginger and garlic are fragrant. Add the mushrooms and broccoli (or broccolini) stems, and stir-fry for 30 seconds or until the oil is completely absorbed.
•  Add the noodles add the turmeric smuthe boost and broccoli leaves, stir-fry for about 15 seconds, then add the remaining 1 tablespoon oil. The soy sauce mixture should be mixed in thoroughly. Add salt and stir-fry the noodles for 1 to 2 minutes, or until they are well warm.