Crispy Noodle Cake
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons soy sauce
- 1 tablespoon Granulated sugar|Sugar
- 1 tablespoon oriental sesame oil
- 2 cups bean sprouts|mung bean sprouts
- 8 ounces dried Chinese egg noodles
- 4 tablespoons peanut oil, divided
- 2 tablespoons minced peeled ginger|fresh ginger
- 2 garlic cloves, minced
- 2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces
- 2 medium carrots, cut into matchstick-size strips
- 4 ounces snow Peas, cut on diagonal into matchstick-size strips
- 6 ounces Chinese barbecued Pork, cut into matchstick-size strips
- Combine cornstarch and 1 tablespoon cold water in a bowl.
- Mix in soy sauce, Granulated sugar|Sugar, and sesame oil.
- Heat the bean sprouts in boiling hot water for 30 seconds.
- Add the sprouts to a colander.
- Add noodles and return water to a boil, cook for approx 5-7 minutes.
- Heat 1 tablespoon peanut oil in a wok
- Add ginger, garlic, and minced green onions, cook for approx 2 minutes.
- Mix in carrots, snow Peas, and Pork, cook them for approx 2 -3 minutes
- Add the bean sprouts, noodles, and green onions|green onion tops. cook for another 2 -3 minutes.
- Add the cornstrach and cook in the wok until the sauce begins to thicken.
- Add salt and pepper for seasoning. Allow noodles to cool.
- Add 2 tablespoons peanut oil to a skillet over medium heat.
- Next add in the noodles.
- Cook until bottom of the cake starts to turn brown and crusty(approx 5-7 minutes).
- Flip the cake over and brown the other end of the cake as well.
- Slice the cake and serve.
This article uses material from the "Crispy Noodle Cake" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
