Recipe: Pan-Browned Noodle Cake with Shrimp and Beef

PAN-BROWNED NOODLE CAKE WITH SHRIMP AND BEEF

"A home-style dish with a noodle "cake" that is golden and crisp on the outside and soft on the inside, It is best made with fresh Chinese egg noodles. Once you peel and devein the shrimp, you can halve them lengthwise for a lighter presentation."

FOR THE NOODLES:
4 to 4 1/2 quarts water
1 pound fresh Chinese egg noodles
FOR THE STEAK:
1 teaspoon light or dark soy sauce
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
8 ounces flank steak
FOR THE SHRIMP:
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
8 ounces large shrimp, peeled and deveined
FOR THE VEGETABLES:
1/4 cup sliced mushrooms
1 cup small bok choy leaves
1/4 cup sliced bamboo shoots
FOR THE CHICKEN STOCK MIXTURE:
1 cup chicken stock
2 teaspoons light or dark soy sauce
1 teaspoon salt
1 teaspoon sugar
FOR THE CORNSTARCH MIXTURE:
2 teaspoons cornstarch
2 tablespoons cool water
FOR COOKING:
1 teaspoon toasted sesame oil, divided use
3/4 cup plus 6 tablespoons peanut oil, divided use
1/2 teaspoon cracked black peppercorns (for garnish)

TO PREPARE THE NOODLES:
In a large pot, bring 4 to 4 1/2 quarts water to a rolling boil. Add Chinese egg noodles and cook until softened. Drain.

TO MARINATE THE BEEF:
Stir 1 teaspoon light or dark soy sauce and 1 teaspoon cornstarch together well in a medium bowl. Stir in 1 teaspoon toasted sesame oil.

Cut the steak across the grain to make very thin 2x1-inch slices (more easily done if the meat is partially frozen). Toss in the soy mixture and let marinate for 20 to 30 minutes.

TO MARINATE THE SHRIMP:
Stir 1 teaspoon cornstarch and 1 teaspoon toasted sesame oil together well in another medium bowl Toss the shrimp in the cornstarch mixture and let marinate for 15 to 20 minutes.

TO PREPARE THE VEGETABLES:
Place the mushrooms, bok choy and bamboo shoots on a large plate.

TO PREPARE THE CHICKEN STOCK MIXTURE:
Stir chicken stock, 2 teaspoons light or dark soy sauce, 1 teaspoon salt and sugar together well in a small bowl.

TO PREPARE THE CORNSTARCH MIXTURE:
Stir cornstarch and 2 tablespoons cool water together well in a cup, leaving the mixing spoon in for later.

TO COOK:
Heat a wok or a round-bottomed pan over high heat. When hot, pour in 1/2 cup peanut oil. Swirl around the wok until hot. Add the noodles, heaping them together loosely in a flat mound in the round bottom of the wok. Cook without disturbing until the bottom turns golden brown and the "cake" has become firm. With a slotted spoon or spatula, gently lift the noodle cake out. Invert it onto a serving platter. Keep warm in a 175 degree F oven.

Heat a clean wok or large skillet over high heat. When hot, pour in 3 tablespoons peanut oil. Swirl around the wok until very hot but not smoking. Add the beef, quickly stirring and flipping in the oil to separate the slices, and cook lightly. Drain in a sieve or colander.

Reheat the wok over high heat. When hot, pour in 3 tablespoons peanut oil. Swirl until very hot but not smoking. Add the shrimp and cook, stirring vigorously, until translucent, 30 to 4S seconds. Drain in a sieve or colander.

Reheat the wok over high heat. When hot, pour in the remaining 1/4 cup peanut oil. Swirl until very hot but not smoking. Add the mushrooms, bok choy, and bamboo shoots. Stir and toss vigorously until the vegetables are well coated with oil, about 45 seconds.

Add the chicken stock mixture. Stir occasionally until the mixture boils gently. Add the beef and shrimp. Stir well.

Stir the cornstarch mixture. Pour slowly into the sauce while stirring. Stir until the mixture is thickened and the contents are glazed and shiny. Stir in the remaining 1/2 teaspoon sesame oil.

Pour on top of the noodle "cake." Sprinkle with cracked black peppercorns. Serve immediately.

Makes 4 servings
Adapted from source: Joy of Cooking: All About Pasta and Noodles by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker