Vegetable Topped Crispy Noodles Recipe
Summary
Ingredients
| 1 1/4 pounds broccoli 10 to 12 ounces thin Oriental noodles | ||
| 2 tablespoons sesame oil or salad oil | ||
| Salt | 1/2 Teaspoon | |
| Salad oil | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 medium size onion, chopped | ||
| 2 stalks celery, cut diagonally into 1/4 inch thick slices | ||
| 2 medium size carrots, cut diagonally into 1/4 inch thick slices | ||
| 1 red or green bell pepper, seeded and cut into 1/4 inch wide strips | ||
| Water | 3 Tablespoon | |
| Mushrooms | 1/4 pound, sliced | |
| 1 pound medium firm tofu, well drained and cut into 3/4 inch cubes | ||
Directions
Prepare ingredients, including Cooking Sauce, before you begin cooking.
Cut off broccoli flowerets; peel off and discard tough outside layer of stalks, then cut stalks into 1/4 inch thick slices.
Slice large broccoli flowerets in half or thirds lengthwise.
Cook noodles according to package directions; drain well.
In a large bowl, toss noodles with sesame oil and salt.
About 30 minutes before serving, place a 14 inch pizza pan or a 10 by 15 inch rimmed baking sheet in oven while it preheats to 500°.
When pan is very hot, pour in 2 tablespoons of the salad oil; tilt pan to coat bottom and sides.
Spread cooked noodles in an even round in pan and bake, uncovered, on bottom rack for 25 to 30 minutes or until golden on top and bottom.
About 8 to 10 minutes before noodles are done, heat 2 more tablespoons of the salad oil in a wok or wide frying pan (at least 12 inches in diameter) over high heat.
Add garlic, onion, celery, carrots, bell pepper, and broccoli stems.
Stir fry (cook, stirring constantly) for 2 minutes.
Add water, cover, and cook, stirring often, for about 3 more minutes.
Add the remaining 1 tablespoon salad oil, broccoli flowerets, and mushrooms.
Stir fry for 1 more minute.
Stir Cooking Sauce and add to vegetable mixture.
Add tofu and cook, stirring gently, until sauce boils and thickens.
To serve, run a long spatula under noodle pancake to loosen it, then slide it onto a cutting board and, with a sharp knife, cut it into 6 equal wedges.
Arrange pancake pieces on a serving plate and top with vegetable mixture.
Cooking Sauce.
In a bowl, combine 3 tablespoons cornstarch; 1 clove garlic, minced or pressed; 1 1/2 teaspoons ground ginger; 2 tablespoons soy sauce; 1/8 teaspoon ground red pepper (cayenne); 1/4 cup dry sherry; and 22 1/2 cups Root Vegetable Stock or instant vegetable stock
Cut off broccoli flowerets; peel off and discard tough outside layer of stalks, then cut stalks into 1/4 inch thick slices.
Slice large broccoli flowerets in half or thirds lengthwise.
Cook noodles according to package directions; drain well.
In a large bowl, toss noodles with sesame oil and salt.
About 30 minutes before serving, place a 14 inch pizza pan or a 10 by 15 inch rimmed baking sheet in oven while it preheats to 500°.
When pan is very hot, pour in 2 tablespoons of the salad oil; tilt pan to coat bottom and sides.
Spread cooked noodles in an even round in pan and bake, uncovered, on bottom rack for 25 to 30 minutes or until golden on top and bottom.
About 8 to 10 minutes before noodles are done, heat 2 more tablespoons of the salad oil in a wok or wide frying pan (at least 12 inches in diameter) over high heat.
Add garlic, onion, celery, carrots, bell pepper, and broccoli stems.
Stir fry (cook, stirring constantly) for 2 minutes.
Add water, cover, and cook, stirring often, for about 3 more minutes.
Add the remaining 1 tablespoon salad oil, broccoli flowerets, and mushrooms.
Stir fry for 1 more minute.
Stir Cooking Sauce and add to vegetable mixture.
Add tofu and cook, stirring gently, until sauce boils and thickens.
To serve, run a long spatula under noodle pancake to loosen it, then slide it onto a cutting board and, with a sharp knife, cut it into 6 equal wedges.
Arrange pancake pieces on a serving plate and top with vegetable mixture.
Cooking Sauce.
In a bowl, combine 3 tablespoons cornstarch; 1 clove garlic, minced or pressed; 1 1/2 teaspoons ground ginger; 2 tablespoons soy sauce; 1/8 teaspoon ground red pepper (cayenne); 1/4 cup dry sherry; and 22 1/2 cups Root Vegetable Stock or instant vegetable stock
Chef
