Wasabi Noodles (The House SF)

Ingredients

Noodles: 1 lb fresh wheat noodles (udon, Shanghai-style, or thick Asian noodles)
Wok Oil: 1 tbsp peanut oil
Garlic: 2 tsp minced garlic
Soy Sauces: 1 tbsp regular soy sauce + 2 tbsp dark soy sauce
Flavorings: 2 tsp premium oyster sauce, a pinch of salt, and 1 tsp sugar
Wasabi: 4 tsp prepared wasabi paste (adjust to taste for heat)
Garnish / Bed: Sliced cool cucumbers or slivered Asian cabbage/slaw

Instructions

Cook the Noodles: Boil the fresh wheat noodles until chewy and al dente, then rinse with cold water and drain well.
Wok Toss: Heat peanut oil in a hot wok or large skillet. Add the minced garlic and toss quickly until fragrant. 
Season: Add the noodles, regular soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Stir-fry quickly so the noodles absorb the smoky wok flavor. 
Add Wasabi: Remove the pan from the direct heat and gently fold in the wasabi paste so it coats the warm noodles without cooking out its pungent kick. 
Serve: Plate the warm wasabi noodles over a bed of cool, crisp sliced cucumbers or Asian slaw to replicate the restaurant's signature temperature contrast.