Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake

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Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV

For an exciting textural element for our stir-fry, we set out to master the technique for a quick noodle pancake.

SERVES 4

TIME 1½ hours

has video

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 foun...

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