Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
1 tablespoon sesame oil
1/2 pound blanched soft egg noodles
1 bunch scallions sliced thinly, white and green separated
1 tablespoon minced ginger
1 tablespoon minced garlic
2 cups sliced shiitake mushrooms
4 heads small bok choy, ends cut off, soaked and rinsed, spun dry and julienned
1heaping teaspoon fine ground black pepper
4 tablespoons kechap manis
2 tablespoons naturally brewed rice vinegar
Canola oil to cook
Kosher salt and freshly ground black pepper to taste
Directions
Pre-heat oven to 200 degrees. In a large non-stick saute pan or wok coated with canola oil, add the sesame oil, noodles and scallions, season lightly with salt and mix well, then press to a cake. Over medium heat, cook until browned and flip. Cook that side until browned, about 8-10 minutes, and place on a large, heat-proof plate that has already been warmed, and place in oven. Meanwhile, coat same non-stick sauté pan with canola oil and saute the ginger, garlic and shiitakes for 2 minutes. Add the bok choy and season with ground black pepper, kechap manis and naturally brewed rice vinegar and toss to wilt, about 3-4 minutes. Check flavor and season if necessary. Pull out noodle cake from oven, top with stir-fry and garnish with reserved scallion greens.
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