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Stir Fried Vegetables with Chinatown Noodle Pillow
From Dorothy McNett's recipes at www.dorothymcnett.com. It seems all so simple,and it is! But, use an oil that can withstand high heat. Slice or sliver or dice the vegetables in similar sizes and shapes. Make your own seasoning sauce, or select a good quality prepared one. You need a wok or stir-fry pan, a silicone spatula, and a nice sharp knife! And lots of great vegetables.
1/2 - 3/4 pound thin Chinese noodles
2 teaspoons sesame oil
1/2 teaspoon sea salt
5 - 6 tablespoons grapeseed or corn or peanut oil
black sesame seeds, for garnish
2 tablespoons peanut oil or other high temperature oil
2 - 3 fresh chives or 1 - 2 green onions
6 - 8 fresh mushrooms
baby bok choy, about 2 cups sliced
cabbage or broccoli, about 2 cups sliced
1 small red chili pepper, finely chopped
2-3 tablespoons sauce or marinade, such as peanut sauce, Chinese Marinade, Teriyaki...
Boil the noodles in water, as directed on the package as to the timing, leaving them al dente instead of over-cooked. Rinse with cold water and pat dry with paper towels. Place in a bowl and toss with the sesame oil and salt. Heat a large skillet (12 inches) over high heat, adding the 5 - 6 tablespoons oil. Reduce heat to medium-high. Add the noodle mixture, using a spatula to pack them into a pancake or pillow. Cook several minutes until the bottom is golden in color. Flip the pillow over and continue to cook the second side to brown it a bit, adding more oil if necessary. Transfer to a nice serving platter, sprinkle with the sesame seeds and set it aside. Prepare vegetables by slicing into even shapes. Heat oil in a wok, stir-fry pan or saute pan. Add vegetable slices, beginning with the ones that may require longer cooking. Cook and stir several minutes on high heat to your desired doneness, and then add the tender greens. Cook about 1 minute. Add sauce. Arrange around the noodle pillow and serve.
Recipe created 1998-07-06.
