CHINESE CRISPY CAKE NOODLES
Chinese Cake Noodles is an addictive dish with crispy noodles smothered in a thick savory sauce with fried local vegetables. It has been on the menus of many local Chinese restaurants and is always a must have when eating with the ohana.
Provided by Ono Hawaiian Recipes
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 17
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
Categories Cake Pasta Side Fry Parsley Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
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.
CRISPY NOODLE CAKE
Recipe for Crispy Noodle Cake, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
Categories menu noodle easy oprah breasts Simonds recipes crowd Barbecued food crispy chicken o dish cake eater Family magazine entrée healthy nina cookbook side picky easy side dish recipes barbecue chicken family dinner noodle cake
Yield 6
Number Of Ingredients 16
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.
CRISPY NOODLE CAKE WITH BARBECUED PORK
Categories Pasta Pork Sauté Bon Appétit
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 14
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.
KIMCHI NOODLE CAKE
This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It's more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.
Provided by David Tanis
Categories dinner, easy, lunch, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
- Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
- Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
- Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 0 grams
HOISIN BEEF WITH CRISPY NOODLE CAKE
Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 649 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 3.4 milligram of sodium
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
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- 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. DO AHEAD Can be prepared 1 hour ahead. Let pasta stand at room temperature, tossing occasionally.
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