-FOR THE NOODLE CAKES-
1 125 gram thi egg noodles;
-(4oz)
1 tb Shoyu or tamari soy sauce
Salt
1 tb Roasted sesame oil; (1 to 2)
FOR THE VEGETABLES
125 g Fresh shiitake mushrooms;
-(4oz)
300 g Bok choy or pak choy; (12oz)
4 ts Oil
1 Garlic clove; sliced finely
1 ts Cornflour
2 tb Terriyaki sauce; or shoyu,
-tamari or
; soy sauce
1 1/2 ts Red chilli; (from a jar)
Cook the noodles according to the instructions on the packet,
probably by putting into a saucepan of rapidly boiling water and
cooking for about 3 minutes until al dente. Drain well and add the
soy sauce and salt to taste.
Swirl a tbsp of toasted sesami oil over the bottom of a large,
preferably non?stick frying pan and heat. Put in half the noddles,
forming them into a flat, oval cake, a bit less than 1 cm thick. Push
to one side of the frying pan to make room for another similar cake.
Cook these over a moderate heat for 4 to 5 minutes, until the
undersides are a deep golden brown, then turn them over with a fish
slice and cook the second side, adding a bit more oil to the pan if
necessary. They will take a good 4 minutes to get really crisp.
While this is happening make the stir fry. Wipe the mushrooms and
trim the stem slightly as necessary, then slice. Wash the bok choy,
trim very lightly if necessary, then slice. Heat 3 tsp of the oil in
a large saucepan or wok and put in the garlic. Cook for 30 seconds,
then add the mushrooms. Stir fry the mushrooms over a moderately high
heat for 3 minutes until beginning to get tender, then put in the bok
choy and stir fry for a further 3 to 4 minutes until it is wilted and
tender but still crisp. Mix the cornflour with the terriyaki or soy
sauce and pour into the pan, cook for 1?2 minutes to thicken.
Mix the chilli with 1/2 tsp of water. Put a noodle cake and half the
vegetables on each plate, put drops of the chilli oil mixture around
the edge, then serve immediately.
Yields
2 servings
