8 to 10 oz (250 to 325 g) dried thin Chinese egg noodles (sometimes labeled chuka soba), or 16 oz (500 g) fresh Hong Kong–style pan-fried noodles
2 teaspoons sesame oil
2 tablespoons vegetable oil for brushing
2 tablespoons miso (optional; increase salt or soy sauce if not using)
1½ teaspoons sugar
3 tablespoons soy sauce
1½ cups (375 ml) unsalted vegetable stock
1½ tablespoons cornstarch
½ cup (125 ml) water
1 tablespoon oil
2 tablespoons minced garlic
¾ cup (115 g) sliced sweet onion
1 cup (175 g) sliced red bell pepper
3 cups (180 g) chopped baby bok choy or Chinese cabbage, hard stems and leaves separated
2 cups (180 g) broccoli florets, blanched for 1 minute
5 oz (150 g) carrots, sliced on the diagonal, blanched for 1 minute
2 oz (40 g) green onions (scallions), green and white parts, cut into 2-inch pieces
½ teaspoon freshly ground black pepper
How to Cook:
Bring a large pot of water to a rolling boil over high heat.
Cook the noodles for 2 minutes, or 1 minute less than the package directions, stirring to unravel the strands. Drain in a colander and rinse with cold running water to stop them cooking.
Separate the noodles and transfer to a bowl. Drizzle with 2 teaspoons sesame oil and toss to prevent sticking.
Preheat oven to 400°F (205°F). Brush two 8-cup muffin pans liberally with oil. Divide the noodles into 16 portions, pulling, breaking or cutting if necessary, and push one portion into each muffin cup. It’s okay if the noodles spill over, as they will shrink a bit.
Brush the noodles liberally with oil. Bake for 18 to 20 minutes, until the noodles are crispy and golden brown.
Keep warm in a low (200°F/100°C) oven. (The noodles can also be stored in an airtight container for up to 2 days.)
Stir together the miso (if using), sugar, soy sauce and stock in a medium bowl. Combine the cornstarch and water in a separate small bowl and stir to blend. Set both aside.
Swirl the 1 tablespoon oil into a large wok or skillet and set
over medium-high heat until shimmering hot.
Add the garlic and onions and cook, stirring, until aromatic, 30 seconds to 1 minute.
Add the red pepper and bok choy stems. Continue to stir and cook for 1 minute, then add the broccoli and carrot. Continue to cook, stirring, for 1 more minute, then add the bokchoy leaves and the miso mixture. Stir to combine, then reduce the heat to medium, cover and cook until the vegetables are cooked to your liking, about 1 minute.
Taste and adjust seasonings as needed.
Raise the heat to high. Stir the cornstarch mixture and pour
into the wok. Bring to a boil, stirring, until the sauce reaches a gravy consistency, about 30 seconds. Add more stock or water if it’s too thick. Add the green onions, toss one final time and remove from the heat.
Divide the noodle nests among 4 (or more) individual plates.
Spoon the vegetables and sauce over the noodles. Sprinkle with pepper and serve immediately
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