Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water. | 2. Stir together soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth. | 3. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. | 4. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels. | 5. Transfer drained noodle cake to a platter and loosely cover with foil to keep warm. | 6. Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. | 7. Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). | 8. Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. | 9. Return mixture just to a boil, then pour over noodle cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chinese egg noodle	8	ounces		201.7333	0.0	44.88	1.1333
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice wine	1	tablespoon		-	-	-	-
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
chicken broth	1/2	cup	reduced sodium	-	-	-	-
peanut oil	1/4	cup		477.36	0.0	0.0	54.0
ginger	1	teaspoon	chopped peeled	1.6	0.3554	0.0364	0.015
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
scallion	3		cut	96.0	22.02	5.49	0.57
shiitake mushroom	5	ounces	quartered	48.1941	9.6247	3.1751	0.6946
choy sum	6	ounces	cut	201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.