Stir-Fried Shredded Flatbread

Name: Stir-Fried Shredded Flatbread
Yield: Yield: 8 Portions
Cuisine: Chinese
Ingredients: 3 oz/85 g bean sprouts; 2 fl oz/60 mL light soy sauce, not low-sodium; ground white pepper, as needed; 4 oz/113 g julienne leeks; 1 tbsp/15 mL sesame oil; ½ bunch cilantro, coarsely cut; 9 fl oz/270 mL water, heated to boiling; 4½ fl oz/135 mL cold water; 1 lb 8 oz/680 g all-purpose flour; 2 fl oz/60 mL vegetable oil; 2 garlic cloves, sliced; Salt, as needed; 1 cup/240 mL vegetable oil; 4 oz/113 g julienne carrots; 4 oz/113 g napa cabbage, cut into chiffonade; 3 green onions, sliced; 1 tsp/2 g red pepper flakes

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Flatbread

1 lb 8 oz/680 g all-purpose flour
9

Asia
China
Vegan
Street Food
Noodles

Method

To make the flatbread, combine the flour with the boiling water in the bowl of an electric mixer fitted with the dough hook. Mix on low speed until all the water is absorbed, about 30 seconds. Add the cold water and continue mixing until a pliable dough forms, about 30 seconds. Wrap the dough in plastic and allow the dough to rest for 30 minutes.
On a lightly f