Around The World in 80 Ways
Crispy Noodle Cakes with Shiitake Mushrooms
- 125g/4oz thin noodles
- 1 tablespoon shoyu or tamari soy
- 1-2 tablespoons toasted sesame oil
- For the vegetables
- 125g/4oz fresh shiitake mushrooms, wiped and stems trimmed if necessary
- 300g/10oz bok choy (pak choi), chopped
- 4 teaspoons toasted sesame oil
- 1 garlic clove, finely sliced
- 1 teaspoon cornflour
- 2 tablespoons teriyaki sauce, shoyu or tamari soy
- 1½ teaspoons red chilli sauce or purée
- ½ teaspoon water
- Put noodles into a saucepan of rapidly boiling water and cook for about
3 minutes, or according to the packet instructions, until al dente.
- Drain well, add soy sauce and a little salt to taste.
- Heat 1 tsp of sesame oil in a large frying pan, preferably non-stick.
- Add half the noodles, forming them into a flat, oval cake, slightly less
than 1cm/½inch thick.
- Push to one side of the pan to make room for another similar cake.
- Cook over a moderate heat for 4-5 minutes, until the undersides are a deep
golden brown, then turn them with a fish slice and cook the other side, adding
a little more oil if necessary. They will take a good 4 minutes to get really
- Meanwhile, stir-fry vegetables. Heat 3 tsp of oil in a large saucepan or
wok and add garlic. Cook for 30 seconds, then add mushrooms.
- Stir-fry over a moderately high heat for 3 minutes, until beginning to
soften, then add bok choy and stir-fry for a further 3-4 minutes, until it
is wilted and tender but still crisp.
- Mix cornflour with teriyaki or soy sauce and add to pan; cook for 1-2 minutes
to thicken. Taste and add a little salt if necessary.
- Mix chilli sauce or purée with water.
- Arrange a noodle cake and half vegetables on each plate; put drops of chilli-water
mixture around edge, then serve immediately.