Stir-fried Chicken w/ Bok Choy and crispy noodles cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

whisk all ingredients together in small bowl. Set aside.

Step 2

Bring 6 quarts water to boil in large pot, add noodles and salt and cook, Stirring often until almost done, 2 to 3 minutes. Drain noodles, then toss with scallions.

Step 3

Heat 2 tablespoons oil in 12 inch nonstick skillet over medium heat until shimmering. Spread noodles evenly across bottom of skillet and press with spatula to flatten. Cook until bottom of cake is crispy and golden brown, 5 to 8 minutes. slide noodle cake until large plate. Add remaining 2 tablespoons oil to skillet and swirl to coat. Invert noodle cake onto 2nd plate and slide browned side up back into skillet. Cook until Golden Brown on second side, 5 to 8 minutes

Step 4

Slide noodle cake onto cutting board and let sit for at least 5 minutes before slicing into wedges. Wipe skillet clean with paper towels.

Step 5

whilst noodles boil, Combine water and baking soda in medium bowl. Add chicken and toss to coat. Let sit for 5 minutes. Add sesame oil, soy sauce, Shaoxing wine, And cornstarch and toss until well combined.

Step 6

Combine one tablespoon vegetable oil, ginger and garlic in bowl. Set aside.

Step 7

heat 2 teaspoons vegetable oil in now empty Skillet over medium high heat until just smoking. Add half of chicken and increase heat to high. Cook, tossing slowly but constantly, until no longer pink, 2 to 6 minutes. Transfer chicken to clean, dry, large bowl and cover with aluminum foil. Repeat with two teaspoons vegetable oil and remaining chicken. Transfer to bowl.

Step 8

Heat remaining one tablespoon vegetable oil in again empty skillet over high heat until just smoking. Add Bok choy stalks and bell Peppers and cook tossing slowly but constantly until lightly Browned, 2 to 3 minutes.

Step 9

Push vegetables to side of skillet and reduce heat to medium. Add ginger mixture to center and cook smashing mixture into skillet until fragrant, About 30 seconds. Stir mixture into vegetables. Add bok choy greens and cook until beginning to wilt, About 30 seconds.

Step 10

Add chicken with any accumulated juices. whisk sauce to recombine Then add to skillet. Increase heat to high and cook tossing constantly until sauce is thickened, About 30 seconds. transfer to serving platter and serve with noodle cake.