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Pan-Seared Noodle Pillow with Prawns and Chicken
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Recipe courtesy Mai Pham, Lemon Grass Restaurant, Sacramento. Ingredients for the Noodles: 1 tsp. salt
1 lb. fresh Chinese-style egg noodles
2 quarts water
3 Tbs. vegetable oil Ingredients for Topping: 2 Tbs. vegetable oil
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground chili paste
1 skinless, boneless chicken breast, cut into 1/4" slices
6 to 8 small dried black mushrooms, soaked in hot water 30 minutes, stemmed, and drained
3 Tbs. oyster sauce
1 Tbs. soy sauce (additional to taste)
1/3 cup homemade unsalted or canned low-sodium chicken stock
4 raw prawns, peeled and deveined, leaving tails on
1 cup Napa cabbage, cut into bite-size pieces
2 cups snow peas, trimmed, blanched, shocked in ice water and drained
1 tomato, cut into wedges
1 cup cold water
1 Tbs. cornstarch
1 Tbs. rice wine or dry sherry (optional)
Fresh cilantro sprigs for garnish Preparation for the Noodles: In a large pot, bring 2 quarts of water to a rolling boil. Add the salt and noodles and cook briefly until just tender, about 2 minutes. Remove from heat and rinse under running water. Drain and set aside for 20 minutes. Meanwhile, heat the 3 tablespoons oil in large nonstick fry pan over moderate heat. Using your hands, form 4 round "pillows" with the noodles. Place the noodle pillows in the pan and using a spatula, press gently to flatten slightly. Brown noodles until nicely crisped, 3 to 5 minutes on each side. Drain them on paper towels and keep warm in the oven. Preparation for the Topping: Just before serving, heat the 2 tablespoons vegetable oil in a wok or large fry pan -- let the pan get very hot. Add fresh minced ginger, minced garlic and ground chili paste and stir until fragrant, about 30 seconds. Add chicken andmushrooms and stir-fry for 2 minutes. Add oyster sauce, soy sauce and chicken stock and cook until the mixture boils. Add raw prawns, Napa cabbage, snow peas and tomato. In a small bowl, whisk together cold water and cornstarch. Add a tablespoon or so of this mixture to the sauce, just enough to thicken it slightly. Just before removing from the heat, splash the pan with 1 tablespoon rice wine or sherry. To serve, place a noodle pillow in the center of each plate and top with the stir-fry sauce. Garnish with fresh cilantro sprigs. Chef's Notes: - This is one version of Hong Kong-style pan-seared noodles -- crisp on the outside and soft on the inside.
- You can purchase very thin egg noodles in Asian grocery stores, but I prefer the 1/8" thick Chinese-style fresh egg noodles, found in the produce section of the supermarket.
- At the Lemon Grass Restaurant we serve this dish with a number of different toppings: sometimes I serve it with salmon, jumbo scallops and prawns, and other times just with prawns and chicken. Use whatever you have in the refrigerator.
Servings: 4 We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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