Wok-Fried Spicy Scallion Salsa Verde with Kale and Egg Noodles
Taken from Stir Crazy by Ching-He Huang, Published by Kyle Books. Photography by Tamin Jones.
Last week we spoke to Ching-He Huang about the art of stir-frying, as well as her new book, Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes. As promised, here is the recipe she has shared with listeners of Feast Meets West. Bonus: it's the perfect way to use all that beautiful kale at the farmers market this winter!
In Chinese cuisine there is a ginger scallion sauce that is normally dressed over steamed chicken, which I adore. I love to use this sauce for a veggie chow mein—it's simple and just divine.
Chinese Wok-Fried Spicy Scallion Salsa Verde with Kale and Egg Noodles
1 1⁄2 cups sliced curly kale
7 ounces dried Chinese egg noodles
1 teaspoon toasted sesame oil
2 tablespoons canola oil
pinch of salt
knob of fresh ginger, peeled and grated
1 red chile, seeded and finely chopped
1 pinch of dried chile flakes
2 scallions, finely chopped1⁄4 cup cold vegetable stock
1 tablespoon low-sodium light soy sauce
Pour 4 1⁄4 cups cold water into a pan and bring to a boil. Add the kale and blanch for 30 seconds, then drain and remove.
Cook the noodles according to the package instructions, then run them under the cold tap, drain, and drizzle with the toasted sesame oil.
Heat a wok over high heat until smoking and add the canola oil. add the salt and let it dissolve in the hot oil, then add the ginger, fresh chile, dried chile, and scallions in quick succession to explode their flavors in the wok.
Add the vegetable stock and stir-fry over medium heat for 30 seconds. Add the kale and cooked egg noodles and toss all the ingredients well to warm through. Season with the light soy sauce and give it one final toss, then transfer to serving plates and eat immediately.