Recipes

Wine and Dine

Crispy Noodle Cakes with Shiitake Mushrooms Vegetarian Express
Serves 2

• 125g/4oz thin noodles
• 1 tablespoon shoyu or tamari soy sauce
• salt
• 1-2 tablespoons toasted sesame oil
• For the vegetables
• 125g/4oz fresh shiitake mushrooms, wiped and stems trimmed if necessary
• 300g/10oz bok choy (pak choi), chopped
• 4 teaspoons toasted sesame oil
• 1 garlic clove, finely sliced
• 1 teaspoon cornflour
• 2 tablespoons teriyaki sauce, shoyu or tamari soy sauce
• salt
• 1½ teaspoons red chilli sauce or purée
• ½ teaspoon water

1. Put noodles into a saucepan of rapidly boiling water and cook for about 3 minutes, or according to the packet instructions, until al dente.
2. Drain well, add soy sauce and a little salt to taste.
3. Heat 1 tsp of sesame oil in a large frying pan, preferably non-stick.
4. Add half the noodles, forming them into a flat, oval cake, slightly less than 1cm/½inch thick.
5. Push to one side of the pan to make room for another similar cake.
6. Cook over a moderate heat for 4-5 minutes, until the undersides are a deep golden brown, then turn them with a fish slice and cook the other side, adding a little more oil if necessary. They will take a good 4 minutes to get really crisp.
7. Meanwhile, stir-fry vegetables. Heat 3 tsp of oil in a large saucepan or wok and add garlic. Cook for 30 seconds, then add mushrooms.
8. Stir-fry over a moderately high heat for 3 minutes, until beginning to soften, then add bok choy and stir-fry for a further 3-4 minutes, until it is wilted and tender but still crisp.
9. Mix cornflour with teriyaki or soy sauce and add to pan; cook for 1-2 minutes to thicken. Taste and add a little salt if necessary.
10. Mix chilli sauce or purée with water.
11. Arrange a noodle cake and half vegetables on each plate; put drops of chilli-water mixture around edge, then serve immediately.