Recipe: Vegetable Chow Mein with Chinese Noodle Cakes (using angel hair pasta)

VEGETABLE CHOW MEIN WITH CHINESE NOODLE CAKES

FOR THE CHINESE NOODLE CAKES:
8 ounces uncooked capellini (angel hair pasta)
4 tablespoons vegetable oil, divided use
FOR THE CHOW MEIN:
3/4 cup water
3 tablespoons Soy Sauce
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 medium carrots cut into julienne strips
1 medium onion, thinly sliced
2 teaspoons minced fresh ginger root
1 clove garlic, minced
6 ounces fresh bean sprouts
1 large stalk celery, thinly sliced
1/4 pound fresh mushrooms, sliced

TO PREPARE CHINESE NOODLE CAKES:
Cook capellini according to package directions. Drain, rinse under cold water and drain thoroughly.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add halt of the capellini; spread slightly to fill bottom of skillet to form noodle cake. Cook 5 minutes, without stirring, or until golden on bottom. Lift cake with wide spatula; add 1 tablespoon oil to skillet and turn cake over. Cook 5 minutes longer, or until golden brown, shaking skillet occasionally to brown evenly; remove to rack and keep warm in 200 degrees F oven. Repeat with remaining capellini and oil.

TO PREPARE THE CHOW MEIN:
Combine water, soy sauce and cornstarch in small bowl; set aside.

Heat oil in hot wok or large skillet over high heat. Add carrots, onion, ginger and garlic; stir-fry 1 minute.

Add bean sprouts, celery and mushrooms; stir-fry 2 minutes longer.

Stir in soy sauce mixture; cook and stir until sauce boils and thickens.

Serve over noodle cakes.

Servings: 6
Source: Quick Easy & Delicious Noodles - Best Recipes