Food Matters Cookbook: Sneak Preview Recipe

Crispy_noodle_cake_2

Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.

Crisp Noodle Cake with Stir-Fried Greens and Shrimp

Makes: 4 servings                                                                                                       

Time: 45 minutes                                                                                                        

A noodle cake makes a fantastic side dish, snack, or base for a stir-fry, where it soaks up all of the savory juices. You don’t need much else to call this a meal, though a beer alongside wouldn’t hurt.

11/2 pounds bok choy, gai lan (Chinese broccoli), tatsoi, or other Asian green

Salt

8 ounces any rice, buckwheat (soba), or wheat noodle, preferably whole grain

3 tablespoons soy sauce, plus more to taste

2 teaspoons sesame oil

4 tablespoons vegetable oil, plus more as needed

1 tablespoon minced ginger

1 tablespoon minced garlic

1 fresh hot chile (like jalapeño or Thai), seeded and minced, or to taste

Black pepper

8 ounces shrimp, peeled

1/2 cup chopped scallions

1/2 cup chopped peanuts, optional

1. Cut the leaves from the stems of the bok choy. Trim the stems and cut them into 1-inch pieces; cut the leaves into bite-size pieces or ribbons. Rinse everything well.

2. Bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy. Check them frequently: The time will vary from a minute or 2 for thin rice noodles, to 5 minutes for soba, or up to 12 minutes for wide brown rice noodles. Drain them and rinse with cold water. Toss the noodles with 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil.

3. Put 3 tablespoons of the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When it’s hot, add the noodles and press down a bit. Cook, pressing down occasionally, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn). Carefully put a large dish over the skillet and flip it to turn out the cake. Add a little more oil to the pan, swirl it around, and gently slide the cake off the plate and back into the skillet, uncooked side down, all in one piece. Brown the other side, then slide it onto a platter. (At this point you can cut the cake into 4 wedges, or wait and roughly break it apart after topping.)

4. Add the remaining 1 tablespoon oil to the skillet. Add the ginger, garlic, and chile and cook, stirring, until fragrant, about 1 minute. Add the bok choy stems, sprinkle with salt and pepper, and cook, stirring occasionally, until the stems just lose their crunch, about 3 minutes.

5. Add the shrimp to the pan along with the bok choy leaves, scallions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1/2 cup water. Cook, stirring occasionally, until most of the liquid evaporates and the stems are very tender, about 5 minutes. Taste and adjust the seasoning, adding more soy sauce if necessary. Serve the stir-fry over the noodle cake, topped with pea- nuts if you like.

 

Posted in Chinese, Recipes

5 Comments

  1. Anonymous said...

    Sounds delicious Bitty…but the pic is not selling the dish. It looks over-sized, heavy or weighty maybe shoot an individual plate serving, shrimp should pop pink, toast the peanuts maybe with fresh scallions for color…Perhaps shoot it from a horizontal plain ..just sayin. RZ

  2. Anonymous said...

    Love your Apple Globe logo!

  3. Anonymous said...

    Wow, I think it sounds AND looks delicious. Think I know what I’m making for my houseguest next weekend.

  4. Kathryn Ringer said...

    I have to agree with the non-appetizing photo comment (sorry!) but the ingredients sound like an interesting combination so I will give it a whirl and leave some feedback.

  5. Anonymous said...

    I cannot wait to buy this book for my husband’s upcoming birthday present (bought your Food Matters book for him on V-Day- we’re past needing "romantic" presents:). I am definitely making this dish over the weekend (and of course blogging about it, and your upcoming book on Monday)! … the noodles just happen to be in my pantry, so no excuse NOT to prepare this.

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