Mon Kee Chow Mein, Velvet Turtle Pie

DEAR SOS: I really enjoy the chow mein at Mon Kee’s restaurant in Los Angeles’ Chinatown. What chance is there of a recipe?

--ELLEN

DEAR ELLEN: The chances are as good as the chow mein.

MON KEE’S CHOW MEIN

2 quarts water

1 pound fresh egg noodles

9 tablespoons oil

1 egg

4 to 6 medium shrimp, shelled and deveined

4 scallops, sliced

4 small squid, sliced

1 green onion, cut into 1-inch pieces

2 cups thinly sliced Chinese greens (such as bok choy)

10 Chinese pea pods

1/2 cup chicken broth or bouillon

1/2 teaspoon sugar

1 teaspoon oyster sauce

1/4 teaspoon salt

1 tablespoon cornstarch mixed with 2 tablespoons water

Bring water to boil in large pot. Add noodles, stirring to separate and return to boil 1 minute. Rinse in cold water. Drain noodles. Rinse and drain well. Pat dry with paper towels.

For home wok, cook noodles in 3 batches. Heat 3 tablespoons oil in wok over high heat. When hot, add noodles, spread evenly over bottom without disturbing 5 to 6 minutes, or until golden brown. Carefully turn and brown other side. Remove from wok and drain on paper towels. Place noodles on serving platter, pull apart slightly with hands. Keep noodles warm. Repeat with remaining noodles, adding 1 to 2 tablespoons oil each time.

Beat egg lightly in bowl. Add shrimp, scallops and squid, tossing to coat. Reheat wok over high heat. Add 3 tablespoons oil, swirling pan to coat sides. Add green onion, shrimp, scallops and squid. Stir-fry 30 seconds and remove. Add 1 tablespoon oil to wok and reheat. Add Chinese greens and peas. Stir-fry 1 minute.

Combine chicken broth, sugar, oyster sauce and salt. Add to wok. Add shrimp mixture. Stir in cornstarch paste, stirring until slightly thickened. Serve over pan-fried noodles. Makes 6 servings.

Each serving contains about:

520 calories; 303 mg sodium; 137 mg cholesterol; 26 grams fat; 58 grams carbohydrates; 15 grams protein; 0.68 gram fiber.

Test Kitchen Note: For saucier noodles, increase amount of chicken broth, sugar, oyster sauce and cornstarch by 1/2 or double. Adjust salt to taste.

DEAR SOS: For years I have enjoyed the Velvet Turtle Pie at the Velvet Turtle restaurants. It has a crunchy crust with an almond praline flavor. Do you think they would part with their recipe?

--BLOSSOM

DEAR BLOSSOM: Have time? There are more steps in this recipe than in the Empire State Building, but it’s worth the effort if you plan ahead. The recipe has been in our possession for a while, thanks to the Velvet Turtle restaurant policy of sharing recipes. It’s a superb ice cream pie, perfect to make ahead and freeze for parties during the upcoming warm season.

VELVET TURTLE PIE

2 quarts almond praline ice cream

Crumb Crust

2 ounces caramel fudge sauce

Hazelnut Meringue

Soften praline ice cream in refrigerator. Pack 1 quart evenly into Crumb Crust. Drizzle with caramel fudge sauce. Top with Hazelnut Meringue layer, trimming, if necessary, to leave 1/2-inch border between pie and meringue.

Pack remaining quart ice cream into pan, filling in space between pan and meringue. Do not press hard or meringue will break. Cover with plastic wrap or wax paper and freeze at least 8 to 10 hours before serving. Swirl additional caramel fudge sauce over top, if desired, or serve on side. Makes 1 (9-inch) pie, serving 8.

Crumb Crust

6 ounces ground pecan cookies (about 11 cookies)

1/2 cup ground hazelnuts

1 teaspoon ground cinnamon

1/4 cup melted butter

Mix cookies, nuts and cinnamon. Mix butter into crumb mixture to incorporate evenly. Pack into 9-inch springform pan, bringing crust 1 1/2 inches up sides. Chill until firm. Bake at 375 degrees 10 to 15 minutes. Cool, then freeze 2 hours.

Hazelnut Meringue

4 egg whites

Dash cream of tartar

3/4 cup sugar

1/2 cup plus 1 tablespoon ground hazelnuts

1/2 teaspoon ground cinnamon

Whisk egg whites until slightly foamy. Add cream of tartar and continue to whip until whites are glossy. Gradually add sugar until well incorporated. Whip until whites are glossy and hold stiff peaks.

Sprinkle in ground nuts and cinnamon until well blended. Do not overmix. Pipe onto parchment paper 8 inches round and 1/2 inch thick. Bake 250 degrees 1 1/2 to 2 hours or until dry. (For gas ovens, let stand in oven overnight with pilot on.) Peel off parchment and lift meringue off carefully. Makes 1 meringue layer.