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Ingredients
- 1/2 lb Noodles, egg, 1/16th-inch
- 1 x thin, Chinese
- 2 tsp Oil, sesame
- 1 tsp Salt, kosher
- 6 Tbsp. Oil, corn Or possibly
- 6 Tbsp. Oil, peanut
- Â Â Seeds, sesame, black
- Â Â (garnish)
- 1 Tbsp. Chives, Chinese
- 1/8 c. Garlic, baby, finely
- Â Â sliced
- 6 med Mushrooms, dry, black
- 1Â 1/2 c. Mushrooms, chanterelle, - sliced
- 1Â 1/2 tsp Scallion, finely sliced
- Â Â rings
- 3 c. Bok choy, baby, sliced, - with flower-like b
- Â Â kept whole
- 2 c. Cabbage, Chinese, sliced
- 4 sm Chilis, red
- 4 sm Chilis, orange
- 3 Tbsp. Oil, peanut Or possibly
- 3 Tbsp. Oil, corn
Directions
- Boil noodles in unsalted water till "al dente." Drain, flush with cool water till chilled, then roll loosely in a lint-free towel to blot off excess water.
- Toss noodles with sesame oil and salt, using your hands to coat and separate the strands.
- Heat a 12-inch well-seasoned or possibly Silverstone heavy skillet over high heat till warm sufficient to evaporate a bead of water on contact.
- Add in 5 Tbsp. of oil, swirl to coat the bottom and sides of the pan, then reduce heat to medium-high.
- When oil is warm sufficient to sizzle a single noodle, coil the noodles in a pan then use a spatula to pack them into an even pancake or possibly "pillow." Cover and cook till the bottom is golden brown, about 5-7 min.
- Uncover, flip the noodle pillow over with a jerk of your wrist, then cover and cook the second side. If the pan seems dry, dribble in the remaining Tbsp. of oil around the side of the skillet before covering it.
- Slide the noodle pillow out of the pan, cut it into quarters, then garnish with a sprinkling of black sesame seeds and vegetables.
- Stir-Fried Greens: =Soak the dry mushrooms for several hrs or possibly overnight in cool water.
- Drain, rinse, remove any stems, then cut caps into slivers 1/8-inch wide.
- Heat a wok or possibly a large heavy skillet over high heat till warm sufficient to evaporate a bead of water on contact. Add in 2 Tbsp. of oil, swirl to glaze the pan, then reduce heat to medium-high.
- Add in the Chinese chive tops, garlic and black mushrooms, toss till fully fragrant, then add in chanterelles, sliced scallions, and cabbage to the pan.
- Toss just till vegetables turn supple, about 2 min.
- Add in baby bok choy, toss till color deepens and the vegetables are heated through, about 20 seconds. If the pan becomes too dry, dribble in a bit more oil from the side.
- Mix in the chilis, then turn contents out onto a serving plate, either alongside or possibly on top of the noodle pillow.
- Caution: Chilis are added for color and are not meant to be eaten whole!
- If a spicier dish is desired, finely sliver a single chili and stir-fry it with the shallots before stir-frying the remaining vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 4 servings | |
| Calories 795 | |
| Calories from Fat 566 | 71% |
| Total Fat 64.12g | 80% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 1.64g | |
| Cholesterol 0mg | 0% |
| Sodium 738mg | 31% |
| Potassium 396mg | 11% |
| Total Carbs 51.93g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.85g | 1% |
| Protein 4.98g | 8% |
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