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    Sunday, June 04, 2006

    CrispyNoodle with Mushrooms and Bok Choy

    I have made this a couple of times before, but we just had it for lunch and I had to write it down quickly while I remember; as whatever I did this time was sensational.
    I saw it on Huey's Cooking Adventures on Food TV. I have made a couple of changes to the original,this is my version (working with whatever you have in the pantry and fridge!!!)
    This is a golden noodle cake with asian styled tasty vege on top.
    Think Rosti made with Asian ingredients...But lighter...healthy too.

    PS Sorry...I have just looked at this again and the presentation and the photo doesn't do this justice at all. Next time I make it I will replace the shot.
    Don't let this put you off.
    Now please carry on!!!

    Using a 20 cm pan you will make a cake enough for 2 people.

    125 gms Rice vermicelli
    1 tbs Peanut Oil
    1 tsp Sambal Olek (An Indonesian Chili sauce)

    2 tbs peanut oil
    2 cloves garlic • Peeled and Crushed
    1 tbs Fresh ginger • Peeled and finely chopped
    1 tsp sambal olek •
    5 Portabello Mushrooms • chunked
    sea salt

    3 x Baby Bok Choy • break off leaves and wash well. Get rid of any sand
    Soy sauce • 1 tbs
    Sesame oil • good dash
    Beef stock • ½ cup use the campbells concentrate dissolved in water

    Prepare the noodles: Put them into a bowl, pour over boiling water and leave about 10 mins, drain, rinse with cold water, drain again and toss about a 1 tbs of peanut oil,sambal olek and a little salt through them, to stop them sticking together.

    Take your 20 cm (approx) non stick pan and pour in about 2 tbs peanut oil get it pretty hot and then add your drained noodles...push them down so they form a cake the size of the pan and about 3 cms thick. Cook over a moderate-high heat for about 10 minutes until golden brown and then turn the cake onto a plate and slip the uncooked side back into the pan to brown it…push it down firmly (you may need to add a little more oil, it’s up to you.) It should have a crunchy crust and a tender middle. If it is not golden enough for you just slip it back in and leave for another few minutes. The extra cooking won’t hurt as the noodles are quite moist.

    Meanwhile heat the extra oil in a larger pan or wok, over high heat add the mushrooms season with a little sea salt toss arounnd till they start to brown, turn heat down add the garlic, 1 tsp ginger and sambal olek, soy sauce, sesame oil and beef stock, bring to boil and toss in the bok choy cover and steam about 5 mins.

    Turn out the finished cake onto nice plate and place vege on top and spoon over some of the lovely juices
    I could almost go and cook it again but that would be too greedy.