Crispy Noodle Cake Recipes

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

CRISPY NOODLE CAKE WITH BARBECUED PORK

Steps:

• Stir cornstarch and 1 tablespoon cold water in small bowl to blend. Mix in soy sauce, sugar, and sesame oil.
• Blanch bean sprouts in large pot of boiling salted water 10 seconds. Using large slotted skimmer or sieve, transfer sprouts to colander. Rinse under cold water to cool quickly. Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes. Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
• Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat. Add ginger, garlic, and minced green onions. Sauté 1 minute. Add carrots, snow peas, and pork. Stir-fry until carrots are just crisp-tender, about 2 minutes. Mix in bean sprouts, noodles, and green onion tops. Stir-fry 1 minute. Stir cornstarch mixture to reblend and add to wok. Cook until sauce thickens, stirring often, about 2 minutes. Season with salt and pepper. Transfer noodle mixture to large bowl and cool. (Can be made 2 hours ahead. Let stand at room temperature.)
• Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat. Add noodle mixture. Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes. Turn cake out onto rimless baking sheet, browned side up. Add remaining 1 tablespoon oil to skillet and heat. Slide noodle cake back into skillet, browned side up. Cook until bottom is brown and crusty, about 6 minutes. Slide noodle cake out onto platter. Cut into wedges and serve.
• *Thin, spaghetti-like noodles, available at Asian markets and in the Asian foods section of many supermarkets.

STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
• While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
• Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
• Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
• Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
• Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.

HOISIN BEEF WITH CRISPY NOODLE CAKE

Steps:

• In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
• Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over - the easiest way is to put a flat plate on top of the frying pan - invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
• Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

CRISPY NOODLE CAKE

Steps:

• To make the noodles: Bring 3 quarts water to a boil. Add noodles and salt and stir; cook 5 to 6 minutes or until near tender. Meanwhile, combine sesame and olive oils in a large bowl. Drain noodles in a colander, rinsing lightly. Transfer to bowl and toss lightly with oils.
• Heat a broiler until red-hot. Place noodles in a flat circle on a baking sheet about 3 inches from broiler; cook 10 minutes or until golden brown. Flip with a spatula to brown other side. Remove from heat and keep warm in a low oven.
• To make the topping: In a bowl, whisk together broth, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons rice wine, sesame oil, sugar and cornstarch, until smooth. Set aside.
• Heat a well-seasoned wok or a large, deep, nonstick skillet over high heat. Add olive oil; heat until near smoking. Add leeks, garlic and ginger; stir-fry over medium-high heat until leeks are tender, about 1 1/2 minutes. Add carrots and remaining 2 tablespoons wine and stir-fry 1 minute. Add broth mixture and cook, stirring constantly until thickened, about 1 minute. Arrange browned noodles on a platter. Sprinkle chicken pieces on top, and pour vegetables and sauce over everything before serving.

CHINESE CRISPY CAKE NOODLES

Steps:

• Bring a large pot of water to a boil. Add in the noodles and let it cook until they are tender. About 7-10 minutes. Drain and rinse the noodles. Set aside to completely drain any remaining water.
• Stir fry the vegetables and meat. Heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until smoke becomes barely visible. Add in the toughest ingredients first to the tenderest. Stir fry them in one minute increments. Fry the onions, carrots, zucchini, bell peppers, mushrooms, and baby bok choy.
• If you have meat, remove the vegetables from the wok, and fry the meat until it has been thoroughly cooked through. Add in oil if needed. Set aside the wok.
• To make the broth, in a medium sized pot add in the chicken broth, oyster sauce, soy sauce (shoyu), sugar, white pepper, and sesame oil. Mix it well. Bring it to a boil.
• Make the slurry in the meantime by combining the water and cornstarch. Mix until all of the cornstarch has dissolved.
• After the broth starts to boil, add in the slurry and constantly stir it until has begun to thicken. Bring the heat to a simmer and cook for another 5 minutes.
• Combine the sauce with all of the stir fry ingredients. Bring it to a simmer and set aside.
• Heat a nonstick pan over medium high heat. Add in the remaining 4 tablespoons of oil. Layer on and inch of the cooked noodles. Fry it until is crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary. Fry until it is crispy brown on one side. Set aside the noodles on a plate lined with paper towel. Repeat the same procedure until all of the noodles have been fried.
• Cut the noodles into squares. Plate the noodles and pour on the sauce and stir fry. Serve it hot and enjoy this onolicious Cake Noodles!

CRISPY NOODLE CAKE

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to medium bowl; toss with 1 tablespoon oil and parsley. Season generously with salt and pepper. (Can be prepared 1 hour ahead. Let pasta stand at room temperature, tossing occasionally.)
• Lightly oil large plate. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add pasta to skillet, spreading evenly, flattening top, and pressing down with spatula to compress. Cook until brown and crisp, about 3 minutes. Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil. Slide noodle cake into skillet and cook until brown and crisp on bottom, about 3 minutes. Transfer cake to cutting board, cut into wedges, and serve.