1 tbsp shao xing wineCooking oil for fryingKosher salt and freshly ground black pepper
Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands fromsticking together.Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot,add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out andleave aside. Do the same with all other seafood.Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stir-fry until tender-crisp.Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine.Adjust the taste with salt and pepper.To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entiresurface of noodles.
Saturday, January 06, 2007