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]

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Serves

4

Cooking Time

20

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

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.

Notes

Adapted from The Complete Vegetarian Cookbook.



About The Author

Pavani Nandula

See My Recipes

Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy and tasty to make!

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