Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens

Directions

Boil noodles in unsalted water until “al dente.". Drain, flush with cold water until chilled, then roll loosely in a lint-free towel to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over high heat until hot enough to evaporate a bead of water on contact.

Add 5 tablespoons of oil, swirl to coat the bottom and sides of the pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the noodles in a pan then use a spatula to pack them into an even pancake or pillow.

Cover and cook until the bottom is golden, about 5 to 7 minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist, then cover and cook the second side.

If the pan seems dry, dribble in the remaining tablespoon of oil around the side of the skillet before covering it.

Slide the noodle pillow out of the pan, cut it into quarters, then garnish with a sprinkling of black sesame seeds and vegetables.

Add greens and cook for 10 minutes.