This dish transforms humble egg noodles into a spectacular centerpiece by pan-frying them into a crispy, cohesive “pillow” that holds its shape. The interior remains tender while the exterior develops a delicious, mahogany crust. It is served alongside a fragrant stir-fry of baby bok choy, cabbage, chives, and mixed mushrooms, creating a perfect balance of textures and earthy flavors. Ideal for a vegetarian weeknight dinner that feels elegant yet comforting, this recipe brings the wok hei of a restaurant to your home kitchen.
Pan-Fried Noodle Pillow With Stir-Fried Chinese Greens
Description
This dish transforms humble egg noodles into a spectacular centerpiece by pan-frying them into a crispy, cohesive "pillow" that holds its shape. The interior remains tender while the exterior develops a delicious, mahogany crust. It is served alongside a fragrant stir-fry of baby bok choy, cabbage, chives, and mixed mushrooms, creating a perfect balance of textures and earthy flavors. Ideal for a vegetarian weeknight dinner that feels elegant yet comforting, this recipe brings the wok hei of a restaurant to your home kitchen.Directions
-
Soak dried black mushrooms in cold water for several hours or overnight until soft. Drain, rinse well, remove tough stems, and cut caps into 1/8-inch wide slivers.
-
Bring a large pot of unsalted water to a boil. Add egg noodles and cook until al dente, following package instructions.
-
Drain noodles immediately and flush with cold running water until completely chilled.
-
Roll the cooled noodles loosely in a lint-free kitchen towel to blot off excess moisture.
-
In a large bowl, toss the noodles with sesame oil and kosher salt, using your hands to coat and separate the strands evenly.
-
Heat a 12-inch heavy skillet or wok over high heat until a bead of water evaporates instantly on contact.
-
Add 5 tablespoons of peanut or corn oil, swirling to coat the bottom and sides. Reduce heat to medium-high.
-
When the oil is hot enough to sizzle a single noodle strand, add all the noodles to the pan.
-
Use a spatula to pack the noodles tightly into an even, flat pancake shape, creating a "pillow."
-
Cover the pan and cook undisturbed for 5-7 minutes, or until the bottom is golden brown and crispy.
-
Uncover the pan. If the pan seems dry, dribble the remaining 1 tablespoon of oil around the edges.
-
Carefully flip the noodle pillow over using a firm jerk of the wrist and the spatula. Cover and cook the second side for another 5-7 minutes until golden.
-
Slide the noodle pillow onto a cutting board. Cut into quarters and set aside, keeping warm.
-
Wipe out the wok or use a clean heavy skillet. Heat over high heat until smoking slightly. Add 2 tablespoons of oil and swirl to glaze the pan. Reduce heat to medium-high.
-
Add Chinese chives, sliced baby garlic, and prepared black mushrooms. Stir-fry until fragrant, about 30 seconds.
-
Add chanterelles, scallions, and Chinese cabbage. Toss continuously for about 2 minutes until vegetables begin to soften.
-
Add baby bok choy and toss for another 20 seconds until the color deepens and vegetables are heated through but still crisp-tender.
-
Fold in the whole red and orange chilies for color.
-
Transfer the stir-fried greens to a serving plate. Arrange the noodle pillow quarters alongside or on top of the greens.
-
Garnish with black sesame seeds before serving.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 72.6kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.6g3%
- Cholesterol 10.2mg4%
- Sodium 189.0mg8%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
