Real African Dishes: [MC-AllEthnic-Recipes] China Moon Broad Noodle Pillow

* Exported from MasterCook *

China Moon Broad Noodle Pillow

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh broad Chinese egg noodles -- or fresh fettucine
1/2 cup finely shredded carrots
1/2 cup finely slivered leeks
2 Tablespoons finely chopped Chinese chives
2 Tablespoons thinly sliced scallions -- green and white rings
2 teaspoons Japanese sesame oil -- or Five-Flavor Oil (p 13) or Ma-La Oil (p 17)
1 teaspoon kosher salt -- scant
2 pinches Roasted-Szechwan Pepper Salt
4 Tablespoons vegetable oil -- corn or peanut, to 5 T., for pan-frying

Fluff the noodles in a colander to separate and untangle the strands.
Bring a generous amount of unsalted water to a rolling boil over high
heat. Add the noodles and swish with chopsticks until the noodles are al
dente but cooked, about 3 minutes. Drain promptly, plunge briefly into
ample ice water to chill, then drain thoroughly.

Toss the noodles with the carrots, leeks, chives, scallions, oil, salt and
pepper-salt, using your fingers to distribute the seasonings and separate
the strands. At this point, the noodles may be sealed and refrigerated
overnight.

Swirl 3 Tablespoons of the corn oil in an 11 to 12-inch nonstick skillet
over moderate heat. When hot enough to sizzle a noodle, coil the noodles
in the skillet and press to even them with a spatula. Cook the noodles
until golden on one side, 7 to 8 minutes, adjusting the heat so they
sizzle without scorching. Flip the pillow over (or invert it onto a plate
and slip it back into the skillet browned side up) and drizzle the
remaining 1 1/2 to 2 Tablespoons oil down the side of the pan. Swirl the
pan to distribute the oil under the noodles and brown the second side, 8
to 9 minutes more. Slide the pillow (it may be a bit fragile) onto a
baking sheet lined with a thick mat of paper towels to drain.

If working in advance, let the pillow cool on a rack to room temperature
after draining. Place it on a bed of fresh paper towels, seal, and
refrigerate for 1 or 2 days. Re-warm on a baking sheet set on the middle
rack of a preheated 400F oven until the pillow is crisp and hot, about 5
minutes.

To serve, cut the noodle pillow into thick wedges and place alongside (or
underneath) a saucy stir-fry.

Serves 3 to 6

AuthorNote: When looking for an appropriate companion for one of our
sandpot casseroles, someone in the kitchen hit on the idea of making a
noodle pillow with broad egg noodles and slivered vegetables. The
experiment was a grand success.

You can be creative with this recipe and add slivers or bits of your own
devising: Smoked ham, slivered sweet or spicy peppers, yellow and gold
zucchini julienne, or julienned basil would all be good.

Everything short of the actual pan-frying may be done ahead. Or, you can
sacrifice a bit of the flavor and do the browning in advance and then
reheat the pillow in the oven.

Skinny Noodle Note: If this recipe appeals to you on a day when only thin
noodles are on hand, go ahead and use them.

Petite Pillows: For smaller, individual pillows, divide the noodles into
halves or thirds and use a tiny skillet. Non-stick surfaces are easiest to
use, but a heavy cast-iron skillet or most any skillet will brown a noodle
pillow well.

Menu Suggestions: Delicately flavored casseroles that can use the extra
vegetable lift are excellent served with this pillow. ...You can also
serve pillows wedges alongside most any soup and encourage your guests to
enjoy them with their fingers.

China Moon Five-Flavor Oil
1 1/3 cups oil -- corn or peanut
1/2 cup sesame oil -- Japanese
3 large scallions -- cut into thick green and white rings
10 slices quarter-size thin coins fresh ginger -- smashed
1 1/2 teaspoons dried red chili flakes -- shockingly pungent
2 teaspoons Szechwan peppercorns

Combine all of the ingredients in a heavy, non-aluminum 1 to 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225F, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool temperature.
Makes 1 1/2 cups

China Moon Ma-La Oil
1 cup oil -- Mazola corn or Planter's peanut
1 cup Japanese sesame oil -- Kadoya brand preferably
1/2 cup thinly sliced scallions -- green and white
scallions rings
15 slices quarter-size coins fresh ginger -- smashed
2 Tablespoons Szechwan peppercorns
2 Tablespoons dried red chile flakes -- shockingly pungent
2 teaspoons Kosher salt -- Diamond brand preferably

Combine all of the ingredients in a heavy, non-aluminum 1 1/2-quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 to 250F, stirring
occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.
Strain the oil without pressing on the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room temperature.
Makes 2 1/2 cups (40 one-tablespoon servings)

Roasted-Szechwan Pepper Salt
1/4 cup Szechwan peppercorns -- any thorns or twigs
removed
1/2 cup kosher salt

Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5 minutes.
Adjust the heat so the peppercorns do not burn, but expect them to smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)

Cuisine:
"Chinese"
Source:
"China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 319 Calories; 17g Fat (48.5%
calories from fat); 7g Protein; 34g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 537mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 3
1/2 Fat.

Nutr. Assoc. : 3395 904921 902671 0 0 0 0 0 0