Recipes
Photo by Christophor Cavalieri
Iris Tsai's Master Shrimp Sauce With 2-Sided Golden Noodles
Serves 4
Ingredients
1 pound fresh noodles
2 cloves garlic, sliced
3 head baby bok choy, cored and cut into bite-sized pieces
1 red bell pepper, cored and cut into bite-sized pieces
2 cups Shrimp Sauce, warm
1 tablespoon sesame oil
3 tablespoons minced garlic chives, for garnish
Grapeseed or canola oil
Kosher salt and freshly ground black pepper
Directions
Boil noodles in salted water until al dente. Drain and combine with oil to keep strands from sticking together. Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3-5 minutes; when browned, flip and brown the other side, adding a touch more oil to pan. Meanwhile, in a wok over high-heat coated lightly with oil, add sliced garlic and stir-fry until fragrant, about 1 minute. Add bok choy and red pepper, season with salt and pepper, and stir-fry until tender-crisp, about 2 minutes. To serve, gently place noodle cake on platter. Top with Shrimp Sauce, spreading to cover entire surface of noodles. Top with bok choy stir-fry, drizzle sesame oil over, and garnish with garlic chives.
Cooking Tips
Dicing Peppers
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