Cake Noodles

 Cake Noodles Recipe

Noodle Ingredients

1 pound fresh saimin/ramen noodles

4 tablespoons oil

Noodle Directions

1. Place the noodles in a large pot of boiling water for 2-3 minutes. 

2. Drain the noodles in a colander. 

3. Heat a large, nonstick frying pan on medium-high. Add 4 tablespoons of oil.

4. Add the drained noodles and spread evenly in a thin layer covering the bottom of the pan. 

5. Cook the noodles until golden brown. Flip the noodle cake over to crisp the other side. You may need to add more oil to nicely crisp the second side.  

6. Remove noodle cake to a cutting board and cut into desired size and shape. 

Sauce Ingredients

3 cups chicken stock

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons kosher salt

1 teaspoon sugar

1/2 teaspoon white pepper

cornstarch slurry = 6 tablespoons cornstarch with 1 cup water

Sauce Directions

Make the cornstarch slurry by mixing the cornstarch and water together in a separate bowl.  Add the remaining sauce ingredients to a saucepan. Bring to a boil. Whisk in the cornstarch slurry until slightly thickened. Keep hot and add to vegetables, once cooked.

Vegetable Stir-fry Ingredients

1/2 cup white onion, sliced

2 cups king oyster mushrooms, sliced about 1 inch long, 1/4 inch thick

1/2 cup carrot, peeled, sliced 1/8 inch thick half rounds

1/2 cup zucchini, sliced 1/4 inch thick half rounds

1/2 cup red bell pepper, sliced 1/4 inch thick 

1/2 cup orange bell pepper, sliced 1/4 inch thick

1/2 cup yellow bell pepper, sliced 1/4 inch thick

1/2 cup green bell pepper, sliced 1/4 inch thick

2 cups baby bok choy, cut into about 1 inch pieces

4 tablespoons vegetable oil

Vegetable Stir-fry Directions

Heat a large wok or pan on high heat with oil. Add in the vegetables and stir-fry until cooked, but still crisp. Add the thickened seasoned sauce and serve over the crispy noodle cake. Enjoy!