Crispy Noodle Cake With Barbecued Pork

By á-174942

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon oriental sesame oil
• 2 cups mung bean sprouts
• 8 ounces dried Chinese egg noodles*
• 4 tablespoons peanut oil divided
• 2 tablespoons minced peeled fresh ginger
• 2 garlic cloves minced
• 2 large green onions white and pale
• green parts minced, tops cut 1" pieces
• 2 medium carrots cut into
• matchstick-size strips
• 4 ounces snow peas cut on diagonal
• into matchstick-size strips
• 6 ounces Chinese barbecued pork cut into
• matchstick-size strips

Details

Servings 8

Preparation

Step 1

* Thin, spaghetti-like noodles, available at Asian markets and in the Asian foods section of many supermarkets.

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.

This recipe yields 8 first-course or 4 main-course servings.

Market Tip: Chinese barbecued pork is often available at the Chinese take-out section of some supermarkets. It is also sold by the pound at Chinese restaurants.