Crispy Noodle Cake with Barbecued Pork

Name: Crispy Noodle Cake with Barbecued Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums carrots, cut into matchstick-size strips; 1 Tbsp cornstarch; 227 grams dried Chinese egg noodles; 2 Tbsps minced peeled fresh ginger; 2 garlic cloves, minced; 2 larges green onions, white and pale green parts minced, tops cut into 1-inch pieces; 473 milliliters mung bean sprouts; 1 Tbsp oriental sesame oil; 4 Tbsps peanut oil, divided; 170 grams Chinese barbecued pork, cut into matchstick-size strips; 113 grams snow peas, cut on diagonal into matchstick-size strips; 2 Tbsps soy sauce; 1 Tbsp sugar; 1 Tbsp cold water

One portion of this dish contains roughly 10g of protein, 15g of fat, and a total of 278 calories. If 95 cents per serving falls in your budget, Crispy Noodle Cake with Barbecued Pork might be an awesome dairy free recipe to try. This recipe serves 8. Head to the store and pick up mung bean sprouts, cornstarch, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir cornstarch and 1 tablespoon cold water in small bowl to blend.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Bowl

Mix in soy sauce, sugar, and sesame oil.

Ingredients you will need

Sesame Oil

Soy Sauce

Sugar

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.

Ingredients you will need

Bean Sprouts

Sprouts

Water

Equipment you will use

Colander

Skimmer

Sieve

Pot

Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain well; rinse with cold water and drain again, tossing to release as much water as possible.

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Water

Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat.

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Peanut Oil

Equipment you will use

Frying Pan

Wok

Add ginger, garlic, and minced green onions. Sauté 1 minute.

Ingredients you will need

Green Onions

Garlic

Ginger

Add carrots, snow peas, and pork. Stir-fry until carrots are just crisp-tender, about 2 minutes.

Ingredients you will need

Snow Peas

Carrot

Pork

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.

Ingredients you will need

Green Onions

Salt And Pepper

Bean Sprouts

Corn Starch

Pasta

Sauce

Equipment you will use

Wok

Transfer noodle mixture to large bowl and cool. (Can be made 2 hours ahead.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Let stand at room temperature.)

Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat.

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Peanut Oil

Equipment you will use

Frying Pan

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.

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Pasta

Equipment you will use

Baking Sheet

Frying Pan

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.

Ingredients you will need

Pasta

Cooking Oil