Szechwan Ginger Stir Fry with Noodle Pancake
1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 teaspoon cornstarch
12 teaspoon dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon 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 tablespoons vegetable oil in a 12-inch nonstick skillet or wok over
medium-high heat. Add noodles, pressing evenly into bottom of skillet. Cook 8
minutes or until bottom is golden and crispy. Carefully invert onto a plate;
return to skillet, crisp side up. Cook 5 minutes or until bottom is golden.
Place on a serving platter, and cut into 6 wedges. Cover and keep warm.
Stir-fry seafood and ginger in 1 tablespoon vegetable oil and chili oil in
skillet 2 minutes; remove from skillet. Add remaining 1 tablespoon vegetable
oil, and stir-fry bell pepper and pea pods 2 minutes or until pepper is
Return seafood and stir-fry sauce mixture to skillet. Cook,
stirring constantly, until mixture boils and thickens. Spoon over noodle wedges,
and serve immediately.
Yields 6 servings.