Spicy Stir-Fried Chicken and Bok Choy with Crispy Noodle Cake

From America's Test Kitchen Season 7: Staying in For Chinese Takeout

Why this recipe works:

We wanted a noodle cake recipe that would produce a crisp and crunchy exterior with a tender and chewy middle. Fresh Chinese egg noodles gave us the most cohesive cake and the crunchiest exterior. A nonstick skillet was crucial, and we found that the best way to flip the cake was to slide it… read more

We wanted a noodle cake recipe that would produce a crisp and crunchy exterior with a tender and chewy middle. Fresh Chinese egg noodles gave us the most cohesive cake and the crunchiest exterior. A nonstick skillet was crucial, and we found that the best way to flip the cake was to slide it onto a plate, invert it onto another plate, and then slide it back in the pan. We kept the stir-fry recipe simple: Chicken and bok choy are a classic combination.

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Serves 4 as a main dish

This dish can be on the table in less than 45 minutes. Fresh Chinese egg noodles are often kept in the produce section of the grocery store. If you can't find fresh Chinese egg noodles, substitute the same amount of fresh Italian spaghetti.

Ingredients

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