From America's Test Kitchen Season 7: Staying in For Chinese Takeout
Stir-fries are the quintessential weeknight dinner. And while a stir-fry served on top of rice is great, a pan-fried noodle cake—crispy and crunchy on the outside and tender and chewy in the middle—offers a welcome change of pace.
For the noodle cake, we had the most success with fresh Chinese egg noodles—they made for a cohesive cake with a crunchy exterior. A nonstick skillet was crucial—it kept the cake from sticking and falling apart and allowed us to use less oil so the cake wasn’t greasy. We found the best way to flip the cake in the skillet was to slide it onto a plate, invert it onto another plate, and then slide it back in the pan to finish cooking. We kept the stir-fry simple; chicken and bok choy are a classic combination. A quick marinade gave our chicken welcome flavor, and a modified version of the Chinese technique called velveting prevented the chicken from drying out over high heat.
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.