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, full-flavored sauce. Instead of being served on a bed of rice, Chinese noodles are cooked through and then packed into a non-stick skillet to get a crispy and crunchy exterior with the tender and chewy center.

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

Serves

4

Cooking Time

20

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Ingredients

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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Preparation

To Make the Sauce: Whisk all the ingredients for the sauce in a small bowl. To Make the Noodle Cake and Vegetables:
  1. 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.
  2. Drain thoroughly. Add scallions and 1/2 teaspoon salt to the noodles. Toss well to combine.
  3. Preheat the oven to 200°F. Place a wire rack on a baking sheet and keep ready.
  4. 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.
  5. 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.
  6. Add the remaining 1 tablespoon oil to the same pan, along with ginger, garlic and cook until fragrant, about 30 seconds.
  7. Next, add the bok choy stalks and bell pepper; cook until crisp-tender about 2-3 minutes.
  8. Stir in bok choy greens and cook until wilted about 1-2 minutes.
  9. Add the sauce and cook until thickened, about 1 minute. Serve hot over noodle cake.
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Notes

Adapted from The Complete Vegetarian Cookbook.

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