Crisp-Soft Noodles With A Broccoli, Mushroom, and Zucchini Topping
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey
Cooked on: October 16, 2011
Servings: serves 4
Cost: Somewhat Inexpensive
Skill level: Intermediate. Be sure to follow instructions.
Notes: Time consuming. I had a lot of trouble finding the lo mein noodles. I had no luck AT ALL finding fresh, so decided to buy the dried noodles. I also did not find shaohsing wine, but the dry sherry worked very well.
1/2 lb fresh Chinese lo mein egg noodles
1 medium zucchini
1 tsp salt
About half a bunch of broccoli (about 2 cups, when cut)
8 medium-sized mushrooms
2 tsp cornstarch
3/4 cup “Delicious Stock” (I used store-bought vegetable stock)
2 tbsp bean sauce (I am totally in love with this stuff now)
2 tsp sugar
1 tbsp sesame oil
7 tbsp vegetable oil
2 cloves garlic, minced
1 quarter-sized slice of fresh ginger, minced (I keep a root of ginger in my freezer and cut pieces off of it as I need it. Ginger is also good in a tea with honey.)
1 tbsp shaohsing wine or dry sherry
Bring 13 cups of water to a rolling boil. Gently separate the noodle strands and drop them into the water. When the water comes to a second boil, pour in 1 cup of cold faucet water. When the water comes to a third boil, pour in another cup of cold water. When the water comes to a fourth boil, empty the contents of the pot into a colander set in the sink. Rinse the noodles under running water, washing off a lot of the starch. Leave to drain for at least half an hour.
Trim the zucchini ends and cut it in half, lengthwise. Cut the halves crosswise at 1/4 – inch intervals. Put the zucchini in a bowl. Sprinkle 1/4 tsp salt over it and mix. Set aside for half an hour. Drain and pat dry.
Cut the broccoli into slim flowerets, not more than 2 inches long. You can use some of the stems, too. Just peel and cut them into 1/4 – inch thick strips. In all, you should have about 2 cups.
Wipe off the mushrooms and then cut them, stem and all, into 1/4 – inch thick slices.
Put the cornstarch in a small bowl. Slowly add the stock, mixing as you do so. Add the bean sauce, sugar, and sesame oil. Mix well.
Heat 3 tbsp of the vegetable oil in a 7 to 8 inch non-stick skillet over a medium flame. When the oil is hot, put in the noodles, spreading them out evenly over the entire bottom of the skillet. Fry without stirring for about 4 minutes or until the bottom of the noodle patty is a reddish-golden color and is crisp. Now slip one spatula under the noodles and hold the top of the patty with another spatula. Turn the patty over. Dribble another tablespoon of vegetable oil along the edges of the skillet, allowing it to slither downward. Cook the second side until it, too, has turned a reddish-golden color. Carefully lift up the patty and put it on a warm platter.
Heat 3 tbsp of vegetable oil in a wok or skillet over a medium flame. When hot, put in the garlic and ginger. Stir a couple of times. put in the mushrooms, broccoli, and 3/4 tsp salt. Stir and fry, turning the vegetables around briskly. Put in the zucchini. Stir and fry for another 30 seconds. Now add the wine, cover immediately and turn heat to low. Cook for 1 minute. Uncover, give the cornstarch mixture a quick stir and pour it over the vegetables. Turn heat up a bit and cook, stirring gently, until the sauce thickens. Spoon the vegetables and sauce over the noodles and serve immediately.
This was a very interesting recipe. Somehow, I only read it partway through before trying it out, so was not totally prepped for some of the steps. The turnout was very good and it turns out this is one of those recipes which age very well – leftovers were yummier than the fresh stuff. We also liked it with some teriyaki sauce over it. As mentioned above, I could not find fresh noodles, so I am sure that I wound up with waaaaay more noodles than are called for in the recipe. If you buy dry noodles, just be prepared to possibly use a bigger skillet for frying them.