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Stir-Fried Bok Choy With Chinese Noodle Cake
[Vegan]

PN By: Pavani Nandula

Author Bio

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the... Read More

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Stir-Fried Bok Choy With Chinese Noodle Cake

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Stir-Fried Bok Choy With Chinese Noodle Cake [Vegan]

Dairy Free

Vegan

One of the beauties of stir-frying is that it can be done quickly and with just about anything in the refrigerator. In this recipe, bok choy and sliced red peppers are cooked in a stir-fry sauce made from vegetable broth, soy sauce, sherry, and savory sauce to give a thick,... Read More

Ingredients You Need for Stir-Fried Bok Choy With Chinese Noodle Cake [Vegan]

For the Noodle Cake and Vegetables:

8 ounces egg-free Chinese noodles
3 scallions, thinly sliced
4 tablespoons oil
1 tablespoon freshly grated ginger
2 garlic clove, finely minced
1 small head bok choy, stalks cut into 1/4-inch slices and greens cut into 1/2-inch strips
1 medium red pepper, cut into 1/4-inch strips
Salt, to taste

For the Stir-Fry Sauce:

1/4 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon vegan fish sauce
2 teaspoons dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
Red pepper flakes, to taste

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How to Prepare Stir-Fried Bok Choy With Chinese Noodle Cake [Vegan]

To Make the Sauce: Whisk all the ingredients for the sauce in a small bowl. To Make the Noodle Cake and Vegetables:

Bring a large pot of water to a boil, add the noodles and 1 tablespoon salt and cook, stirring often, about 2-3 minutes. Make sure not to overcook.
Drain thoroughly. Add scallions and 1/2 teaspoon salt to the noodles. Toss well to combine.
Preheat the oven to 200°F. Place a wire rack on a baking sheet and keep ready.
Heat a large non-stick skillet with 2 tablespoons oil over medium heat until shimmering. Add the noodles and press into cake with spatula. Cook until crisp and golden brown on the bottom, about 5-8 minutes.
Slide the cake onto a large plate. Add 1 tablespoon more oil to the pan; invert the cake to cook the other side. Cook for 5-8 minutes or until crisp and golden. Slide the cake onto the prepared wire rack and place it in the oven to keep warm.
Add the remaining 1 tablespoon oil to the same pan, along with ginger, garlic and cook until fragrant, about 30 seconds.
Next, add the bok choy stalks and bell pepper; cook until crisp-tender about 2-3 minutes.
Stir in bok choy greens and cook until wilted about 1-2 minutes.
Add the sauce and cook until thickened, about 1 minute. Serve hot over noodle cake.

Notes

Adapted from The Complete Vegetarian Cookbook.

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