RECIPE

Crispy Noodle Cake with Ginger Shrimp Asian  Authentic tasting, beautifully presented, this dish is surprisingly easy. Great for weeknight dinners, special enough for company! Ingredients 2 tablespoons soy sauce, divided use 1 tablespoon sherry 1 tablespoon cornstarch 2 teaspoons sugar, divided use 1 pound large shrimp, peeled and deveined 2 tablespoons vegetable oil, preferably peanut, divided use ½ pound chow mein noodles or spaghetti, cooked 1 tablespoon minced fresh ginger ½ pound bok choy, thinly sliced ½ cup vegetable or chicken stock 2 tablespoons oyster sauce 2 teaspoons sesame oil ¼ cup thinly sliced scallions     Steps 1 Mix 1 tablespoon of soy sauce, sherry, cornstarch, and ½ teaspoon of the sugar. Add shrimp and toss to coat. Set aside. 2 In a large frying pan heat 1 tablespoon of oil. Toss noodles with 1½ teaspoons soy sauce, then spread over hot oil to form pancake. Cook until browned, 7 to 10 minutes. Hold large plate over pan and invert, allowing pancake to drop onto plate. Slide cake back into pan, cooking other side for 7 to 10 minutes, until browned. 3 Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Stir fry for 3 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 3 minutes. 4 Add the broth, oyster sauce, remaining sugar, soy sauce and sesame oil to the wok, stir, and quickly bring to a boil. 5 Place pancake on a large platter and top with the shrimp mixture. Garnish with scallions. Yield servings  use metric original recipe: 4  servings Notes Wine that goes with this dish: Dry Reisling, Pinot Gris Product Foodie Kitchen products used in this recipe! Measuring Tools Knives Cutting Board Mixing Bowls If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.