Made cake noodles today with greens harvested from the garden.
Stir Fry on Fried Chinese Cake Noodlesnoodles
3 tablespoons cooking oil
1 tablespoons ginger, minced
1 tablespoons garlic, minced
2 tablespoons cooking oil
1 lb chicken thighs, skinned, deboned and diced
1/2 lb cooked shrimp
1 cup straw mushrooms
1/2 lb sugar snap peas, cleaned (or other vegetables)
3 tablespoons oyster sauce
1 teaspoon sugar
1 1/4 cups chicken broth
2 tbs cornstarch to taste
salt and pepper
- Cook noodles till just barely al dente.
- Stir fry ginger and garlic in cooking oil.
- Season chicken with salt and pepper.
- Fry chicken with ginger and garlic, continue to cook until chicken is brown.
- While chicken cooks, heat 1.5 tablespoons oil over medium-high to high heat in a separate skillet. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes). Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil and brown (another 3 minutes)
- Add mushrooms and sugar snap peas to the chicken. Then add 1/2 cup chicken stock, oyster sauce, and sugar.
- Mix cornstarch with remaining 1 cup chicken broth separately and add to stir-fry mixture.
- Cook until the mixture begins to thicken, then add shrimp. When shrimp is heated through, server over noodles.
Harvest:
3 baby oxheart carrots, 4oz of red russian kale, and 4oz of mibuna asian mustard greens
