Stir-Fried Bok Choy with Noodle Cake
By Sara MayerPublished on October 16, 2019
Time
1 hour
Yield
Serves 6
Ingredients
Sauce
¼ cup vegetable broth 2 tablespoons soy sauce 1 tablespoon dry sherry 1 tablespoon vegetarian oyster sauce 1 teaspoon sugar 1 teaspoon cornstarch ⅛ teaspoon red pepper flakesNoodle Cake and Vegetables
9 ounces fresh Chinese noodles Salt 2 scallions, sliced thin5 tablespoons plus 1 teaspoon vegetable oil 1 tablespoon grated fresh ginger 1 garlic clove, minced1 small head bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips1 red bell pepper, stemmed, seeded, and cut into ¼-inch stripsBefore You Begin
Fresh Chinese noodles are often kept in the produce section of the grocery store. You can substitute fresh spaghetti, if desired.
Instructions
- Whisk all ingredients together in bowl.
- Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until tender, 2 to 3 minutes (do not overcook). Drain thoroughly. Add scallions and ½ teaspoon salt to noodles and toss to combine.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly into skillet and press into cake with spatula. Cook until crisp and golden brown on first side, 5 to 8 minutes.
- Slide noodle cake onto large plate. Add 2 tablespoons oil to skillet and swirl to coat. Invert noodle cake onto second plate and slide it, browned side up, into skillet. Cook until golden brown on second side, 5 to 8 minutes. Slide noodle cake onto prepared rack and keep warm in oven.
- Combine 1 teaspoon oil, ginger, and garlic in bowl. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
- Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir ginger mixture into vegetables. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve with noodle cake.
for the sauce
for the noodle cake and vegetables
Time
1 hourYield
Serves 6Ingredients
Sauce
¼ cup vegetable broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
⅛ teaspoon red pepper flakes
Noodle Cake and Vegetables
9 ounces fresh Chinese noodles
Salt
2 scallions, sliced thin
5 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 small head bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips
1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
Ingredients
Sauce
¼ cup vegetable broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
⅛ teaspoon red pepper flakes
Noodle Cake and Vegetables
9 ounces fresh Chinese noodles
Salt
2 scallions, sliced thin
5 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 small head bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips
1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
Ingredients
Sauce
¼ cup vegetable broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch
⅛ teaspoon red pepper flakes
Noodle Cake and Vegetables
9 ounces fresh Chinese noodles
Salt
2 scallions, sliced thin
5 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 small head bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips
1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips
Why This Recipe Works
To make the noodle cake, we boiled fresh Chinese noodles, drained them, and then packed them into a nonstick skillet to get a crisp and crunchy exterior with a tender and chewy center. We found that the best way to flip the cake without breaking it was to slide it onto a plate, invert it onto a second plate, then slide it back into the pan. We kept the vegetables for our stir-fry simple: Bok choy and red bell pepper were a flavorful combination. A mixture of broth, soy sauce, sherry, and vegetarian oyster sauce gave us the thick, full-flavored sauce we were after. We added in some potent aromatics, ginger and garlic, to give the sauce deep flavor.
Before You Begin
Fresh Chinese noodles are often kept in the produce section of the grocery store. You can substitute fresh spaghetti, if desired.
Instructions
- Whisk all ingredients together in bowl.
- Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until tender, 2 to 3 minutes (do not overcook). Drain thoroughly. Add scallions and ½ teaspoon salt to noodles and toss to combine.
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly into skillet and press into cake with spatula. Cook until crisp and golden brown on first side, 5 to 8 minutes.
- Slide noodle cake onto large plate. Add 2 tablespoons oil to skillet and swirl to coat. Invert noodle cake onto second plate and slide it, browned side up, into skillet. Cook until golden brown on second side, 5 to 8 minutes. Slide noodle cake onto prepared rack and keep warm in oven.
- Combine 1 teaspoon oil, ginger, and garlic in bowl. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
- Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir ginger mixture into vegetables. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve with noodle cake.
for the sauce
for the noodle cake and vegetables
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