Szechwan Ginger Stir Fry With Noodle Pancake
Szechwan Ginger Stir Fry with Noodle Pancake
1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 tps cornstarch
12 tps dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 lb assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 tps hot chili oil
2 medium-size red or yellow bell
peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed
Stir together first 5 ingredients; set aside
Heat 2 Tbspvegetable oil in a 12-inch nonstick skillet or wok over medium-high heat
Add noodles, pressing evenly into bottom of skillet
Cook 8 min or until bottom is golden & crispy
Carefully invert onto a plate; return to skillet, crisp side up
Cook 5 min or until bottom is golden
Place on a serving platter, & cut into 6 wedges
Cover & keep warm
Stir-fry seafood & ginger in 1 tablespoon vegetable oil & chili oil in skillet 2 min; remove from skillet
Add remaining 1 tablespoon vegetable oil, & stir-fry bell pepper & pea pods 2 min or until pepper is crisp-tender
Return seafood & stir-fry sauce mixture to skillet
Cook, stirring constantly, until mixture boils & thickens
Spoon over noodle wedges, & serve immediately
Yields 6 servings
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