Serves 4
- 1 pound fresh noodles
- 2 cloves garlic, sliced
- 3 heads 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
- 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 to 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.
>>This recipe appears in
Episode #415.
>> For additional recipes and more, visit
www.ming.com
