Recipes from China :: Chinese Noodle, Rice and Dumpling Dishes
1/2 c. stir-fry sauce
1/3 c. water
1 garlic clove, pressed
1/2 tsp. cornstarch
12 tsp. dried crushed red pepper
1/4 c. canola (or other vegetable) oil, divided
6 oz. fine egg noodles, cooked
1 1/4 lbs. assorted seafood
1 Tbsp. minced fresh ginger
1/4 to 1/2 tsp. hot chili oil
2 med.-size red or yellow bell
peppers, cut into thin strips
1 (6 ounce) pkg. frozen snow pea pods, thawed
Stir together first 5 ingredients; set aside.
Heat 2 Tbsp. canola (or other vegetable) oil in a 12-in. nonstick skillet or wok over med.-high heat. Add noodles, pressing in an even way into bottom of skillet. Cook 8 mins. or until bottom is golden and crispy. Carefully invert onto a plate; return to skillet, crisp side up. Cook 5 mins. or until bottom is golden. Place on a serving platter, and cut into 6 wedges. Cover and keep warm.
Stir-fry seafood and ginger in 1 Tbsp. canola (or other vegetable) oil and chili oil in skillet 2 mins.; remove from skillet. Add remaining 1 Tbsp. canola (or other vegetable) oil, and stir-fry bell pepper and pea pods 2 mins. or until pepper is crisp-tender. Return seafood and stir-fry sauce mixture to skillet. Cook, stirring constantly, until mixture boils and thickens. Spoon over noodle wedges, and serve immediately.
Yields 6 servings.
