Crisp-Fried Vegetarian Noodles
Submitted by bigdrchef
Crisp-fried noodle cake topped with stir-fried leeks, mushrooms, carrots, and bean sprouts in a ginger-garlic sauce. A crunchy, saucy vegetarian Asian main dish.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis vegetarian noodle dish is all about contrast: a golden, crunchy pan-fried noodle cake on the bottom, a saucy tangle of stir-fried vegetables on top. The noodles get boiled, tossed with sesame oil, pressed into a cake pan to set, then fried in a screaming hot wok until both sides are deep golden and shatteringly crisp.
Rehydrated Chinese mushrooms, julienned leeks, shredded carrots, and bean sprouts get a fast, high-heat stir-fry with garlic and fresh ginger. A glossy sauce made from vegetable broth, soy sauce, rice wine, and cornstarch ties it all together and soaks into the noodle cake just enough to soften the edges while the center stays crunchy.
The noodle cake can be pressed and chilled a full day ahead, which makes this a great dish for entertaining. Just fry it when you’re ready to serve.
Pro Tips
- Get the wok truly hot before adding oil. If the noodle cake sticks, your pan wasn’t hot enough
- Swirl the pan occasionally while frying so the cake browns evenly and releases cleanly
- Stir the cornstarch sauce right before pouring it in. Cornstarch settles fast and you’ll get lumps otherwise
- Serve immediately. The magic is in that contrast between crispy noodles and hot, saucy vegetables
Variations
- Add firm tofu cubes to the stir-fry for extra protein
- Swap leeks for bok choy or napa cabbage for a different vegetable base
- Toss in a handful of snow peas or water chestnuts for more crunch
Ingredients
Directions
Heat 1 gallon water in large pan until boiling.
Add noodles and cook until just tender, about 5 minutes.
Drain.
Toss with 1 to 2 teaspoons sesame oil.
Immediately transfer noodles to round cake pan or pie plate.
Press top to level noodles and let cool.
This can be made a day ahead and refridgerated.
In the meantime, cut leeks and re-hydrated mushroom caps into fine julienne strips.
Discard mushroom stems. Rinse and drain bean sprouts. When noodles have cooled, combine broth, soy sauce, rice wine, sugar, 1 teaspoon sesame oil and cornstarch in bowl. Blend well. Heat well-seasoned wok or skillet until very hot. Add 1½ tablespoons vegetable oil and heat until nearly smoking. Invert noodle cake into pan and cook until deep-golden brown, swirling pan from time to time to keep cake from sticking. Flip noodle cake over and brown other side. Transfer noodles to heat-proof serving platter and keep warm in oven at 200 degrees. Reheat pan and add remaining 1½ tablespoons vegetable oil, again, heat until very hot. Add garlic and ginger-root and stir-fry until fragrant, about 10 seconds. Add mushrooms, carrots, and leeks. Stir-fry over high heat about 1 minute. Add rice wine and cook one minute more. Then add sauce mixture and bring to boil. Add bean sprouts and cook, stirring constantly to prevent lumps, until sauce is thickened. Spoon vegetables over fried noodle cake and serve immediately.
Comments
How can this be vegetarian when the recipe includes CHICKEN broth?
Just use vegetable broth or a vegetarian "chicken" broth. The recipe has been updated to specify vegetable broth although you could use vegetarian "chicken" broth at most health food stores.