Crisp Pan-Fried Noodle Cakes


1 tablespoon soy sauce
4 tablespoons peanut (preferred) or other oil, plus more if needed


Cook the noodles in boiling salted water until tender but not mushy. Drain, then rinse in cold water for a minute or two. Toss with the scallion, soy sauce, and 1 tablespoon of the oil.
Place the remaining oil on the bottom of a heavy medium to large skillet, preferably non-stick; turn the heat to medium-high. When the oil is hot, add the noondle mix, spreading it out evenly and pressing it down.
Cook 2 minutes, then turn the heat to medium-low. Continue to cook until the cake is holding together and is nicely browned on the bottom. Turn carefully (the easiest way to do this is to slide the cake out onto a plate, cover it with another plate, invert the plates and slide the cake back into the skillet), adding a little more oil if necessary.
Cook on the other side until brown and serve.




From Mark Bittman's "How to Cook Everything." About the recipe he says, "A great side dish for almost any meal that has some spice, Chinese or not, this noodlle cake is most appropriate used in place of rice as a bed for any moist stir-fry. Great hot or at room temperature as a snack, too."


4 to 6


Thursday, December 10, 2009 - 4:18pm


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