Noodle Cake with Spicy Peanut-Chicken Stir-Fry

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Serves 4

WHY THIS RECIPE WORKS: For a change of pace, we swap out the rice you’d typically find served with a stir-fry for a noodle cake. The cake is a snap to make in a skillet and adds great texture and visual appeal. We start by boiling fresh Chinese noodles, then drain them and transfer them to our skillet. Pressing down on the noodles with a spatula, and flipping them over halfway through cooking, is all it takes to form them into a cake. Chicken spiced up with serranos, ginger, and garlic brings bold flavor to this dish. Serve with Steamed Bok Choy.

1	(9-ounce) package fresh Chinese noodles
1	tablespoon salt
4	scallions, sliced thin
4	(6-ounce) boneless, skinless chicken breasts, trimmed and sliced thin
2	tablespoons soy sauce
2	tablespoons Chinese rice wine or dry sherry
¾	cup low-sodium chicken broth
2	teaspoons cornstarch
¼	cup vegetable oil
½	cup dry-roasted peanuts, chopped
2	serrano chiles, stemmed, seeded, and chopped
1	(1½-inch) piece ginger, peeled and cut into 2-inch-long matchsticks
5	garlic cloves, sliced thin

1. Bring 4 quarts water to boil in large pot. Add noodles and salt and cook, stirring often, until tender. Drain and toss with half of scallions. Meanwhile, toss chicken with 1 tablespoon soy sauce and 1 tablespoon rice wine and let marinate for 10 minutes. Whisk remaining 1 tablespoon soy sauce, remaining 1 tablespoon rice wine, broth, and cornstarch together in small bowl.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking, add noodles, and, using spatula, press into even layer. Cook until crisp on first side, 2 to 3 minutes. Place back of baking sheet over skillet and invert noodle cake onto sheet. Add 1 tablespoon oil to skillet and slide noodle cake back into skillet. Cook until browned on second side, about 2 minutes. Slide noodle cake onto serving platter and tent loosely with foil.

3. Heat 2 teaspoons oil in now-empty skillet over high heat until just smoking. Pat chicken dry with paper towels. Add half of chicken to skillet, break up any clumps, and cook until lightly browned and no longer pink, about 3 minutes. Transfer to clean bowl. Repeat with 2 teaspoons oil and remaining chicken.

4. Add remaining 2 teaspoons oil, peanuts, serranos, ginger, and garlic to now-empty skillet and cook, stirring constantly, until fragrant, about 1 minute. Return chicken and any accumulated juices to skillet and toss to combine. Whisk chicken broth mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is slightly thickened, about 1 minute. Cut noodle cake into wedges and sprinkle with remaining scallions. Serve with chicken.