Crispy Noodle Cake With Barbecued Pork 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.

EASY GARLIC GINGER CRISPY PORK RICE NOODLES

Steps:

• Place a 10 or 12 inch stainless steel or cast-iron skillet over high heat. Drizzle in the oil and swirl to coat. When the oil is shimmery and the pan is too hot to comfortably hold your hand a couple of inches from the surface, scatter in the ground pork.
• Sprinkle the salt, pepper, grated ginger, and chili flakes over the pork, then use a flexible, heat-proof spatula to press and spread the pork into a patty that covers the surface of the pan, if possible.
• Let it fry, undisturbed for 4 minutes. After 4 minutes, use your flexible spatula to lift the corner of the pork patty. It should come away from the surface of the pan easily and be deeply browned and crisp looking. If not, fry for another minute or so, checking it often.
• When it is deeply browned, flip it over in as few pieces as you can. It may break up as you do this, but it should be in big pieces. Fry for another 2 minutes, then begin breaking it up into bite sized pieces with your spatula. When it is fully broken up, transfer to a plate.
• Return the heat to the pan, add the bell pepper, white part of the green onions, and sliced garlic to the pan. Stir-fry for about 1 minute, or until the bell pepper strips are crisp tender. Transfer these to the plate with the crispy pork.
• Return the pan to the heat one more time and add the rice wine vinegar, soy sauce, sriracha or chili garlic sauce, sesame oil, and honey or sugar to the pan and stir, bringing it to a hard boil. As it boils, scrape the pan to release any delicious browned bits stuck to it.
• Let it boil no more than 1 minute, adding in the noodles, crispy pork, and stir fried vegetables, and green portions of the green onions all at the same time, tossing to coat and distribute everything.
• Remove the pan from the heat, garnish with additional green onions and sesame seeds, if desired. Serve immediately.
• Store leftovers in a tightly covered container in the refrigerator for up to 3 days. Leftovers are delicious cold or reheated.