Crispy Noodle Cake

Description

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons soy sauce
• 1 tablespoon Sugar
• 1 tablespoon oriental sesame oil
• 2 cups mung bean sprouts
• 8 ounces dried Chinese egg noodles
• 4 tablespoons peanut oil, divided
• 2 tablespoons minced peeled 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

Directions

1. Combine cornstarch and 1 tablespoon cold water in a bowl.
2. Mix in soy sauce, Sugar, and sesame oil.
3. Heat the bean sprouts in boiling hot water for 30 seconds.
4. Add the sprouts to a colander.
5. Add noodles and return water to a boil, cook for approx 5-7 minutes.
6. Heat 1 tablespoon peanut oil in a wok
7. Add ginger, garlic, and minced green onions, cook for approx 2 minutes.
8. Mix in carrots, snow Peas, and Pork, cook them for approx 2 -3 minutes
9. Add the bean sprouts, noodles, and green onion tops. cook for another 2 -3 minutes.
10. Add the cornstrach and cook in the wok until the sauce begins to thicken.
11. Add salt and pepper for seasoning. Allow noodles to cool.
12. Add 2 tablespoons peanut oil to a skillet over medium heat.
13. Next add in the noodles.
14. Cook until bottom of the cake starts to turn brown and crusty(approx 5-7 minutes).
15. Flip the cake over and brown the other end of the cake as well.
16. Slice the cake and serve.