Stir-Fried Bok Choy with Noodle Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk all ingredients together in bowl.

Step 2

Bring 4 quarts of water to boil in Dutch Oven or large pot. Add noodles and 1 Tbsp of salad and cook, stirring often, until tender, 2-3 minutes. Drain and add scallions, 1/2 tsp salt to noodles and toss to combine.

Step 3

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 Tbsp oil in 12-inch nonstick skillet over medium heat until shimmering. Spread noodles evenly into skillet and press into cake with spatula. Cook until crisp and golden brown on first side, 5 to 8 minutes.

Step 4

Slide noodle cake onto large plate. Add 2 Tbsp oil to skilled and swirl to coat. Invert noodle cake into second plate and slide it, browned side up, into skillet. Cook until golden brown on second side, 5-8 minutes. Slide noodle cake onto prepared rack and keep warm in oven.

Step 5

Combine 1 tsp oil, ginger, and garlic in bowl. Add remaining 1 tbsp oil to now empty skillet and return to high heat until just smoking. Add bok choy stalks and red bell pepper and cook until lightly browned, 2-3 minutes.

Step 6

Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir ginger mixture into vegetables. Stir in bok choy greens and cook until beginning to wilt, about 30 seconds. Whisk sauce to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve with noodle cake.