Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake

Name: Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake
Cuisine: Asia, Asian
Ingredients: 9 ounces, Chinese egg noodles (fresh); 1 teaspoon, salt; 2 , scallions, sliced thin; 4 tablespoons, vegetable oil; 1/4 cup, low-sodium chicken broth; 2 tablespoons, soy sauce; 1 tablespoon, dry sherry; 1 tablespoon, oyster sauce; 1 teaspoon, sugar; 1 teaspoon, cornstarch; 1/4 teaspoon, red pepper flakes; 1 pound, boneless, skinless chicken breasts, patted dry with paper towels, trimmed, and cut into 1-inch squares; 1 tablespoon, soy sauce; 1 tablespoon, dry sherry; 2 tablespoons, toasted sesame oil; 1 tablespoon, cornstarch; 1 tablespoon, unbleached all-purpose flour; 1 tablespoon, minced fresh ginger; 1 medium clove, garlic, minced or pressed through a garlic press (about 1 teaspoon); 8 teaspoons, peanut oil or vegetable oil; 1 small head, bok choy, stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips; 1 , small red bell pepper, cut into 1/4-inch strips

Main Courses
Asia
Asian
Fruits & Vegetables
Poultry
Chicken
Vegetables

By Keith Dresser ･ 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

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