Stir-Fried Bok Choy with Noodle Cake

This Stir-Fried Bok Choy with Noodle Cake recipe is a delightful twist on a traditional vegetable stir-fry. We’ve taken the simplicity of bok choy and red bell pepper, combined them with a flavorful Thai-style sauce, and served them atop a crispy pan-fried noodle cake. The noodle cake is made with fresh Chinese noodles, providing a wonderful contrast of textures—crisp and crunchy on the outside, yet tender and chewy on the inside. The rich and savory sauce, infused with the aromatic flavors of ginger and garlic, ties the whole dish together perfectly.

Whether you’re looking for a unique side dish or a light vegetarian main course, this stir-fry with noodle cake is sure to impress your taste buds. It’s quick and easy to make, making it a perfect weeknight meal option that your family and friends will love. So, get ready to enjoy a delightful blend of flavors and textures with this mouthwatering Stir-Fried Bok Choy with Noodle Cake recipe!

SERVES 6

INGREDIENTS:

SAUCE:

• ¼ cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• ⅛ teaspoon red pepper flakes

NOODLE CAKE AND VEGETABLES:

• 9 ounces fresh Chinese noodles
• Salt
• 2 scallions, sliced thin
• 5 tablespoons plus 1 teaspoon vegetable oil
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 1 small head bok choy (1 pound), stalks and greens separated, stalks sliced ¼ inch thick on bias and greens cut into ½-inch strips
• 1 red bell pepper, stemmed, seeded, and cut into ¼-inch strips

INSTRUCTIONS:

1. FOR THE SAUCE: Whisk all ingredients together in a bowl.
2. FOR THE NOODLE CAKE AND VEGETABLES: Bring 4 quarts water to boil in a Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until tender, 2 to 3 minutes (do not overcook). Drain thoroughly. Add scallions and ½ teaspoon salt to noodles and toss to combine.
3. Adjust oven rack to the middle position and heat oven to 200 degrees. Set a wire rack in a rimmed baking sheet. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly into the skillet and press into a cake with a spatula. Cook until crisp and golden brown on the first side, 5 to 8 minutes.
4. Slide the noodle cake onto a large plate. Add 2 tablespoons oil to the skillet and swirl to coat. Invert the noodle cake onto a second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, 5 to 8 minutes. Slide the noodle cake onto the prepared rack and keep warm in the oven.
5. Combine 1 teaspoon oil, ginger, and garlic in a bowl. Add the remaining 1 tablespoon oil to the now-empty skillet and return to high heat until just smoking. Add bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes.
6. Clear the center of the skillet, add the ginger mixture, and cook, mashing the mixture into the skillet, until fragrant, about 30 seconds. Stir the ginger mixture into the vegetables. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds. Whisk the sauce to recombine, then add it to the skillet. Cook, stirring constantly, until the sauce is thickened, about 30 seconds. Serve with the noodle cake.