How To Make Crispy Noodle Cake
Try out something new for dinner with this crispy noodle cake! It’s pan-fried noodles shaped into a slab of cake, and topped with rich, barbecued chicken.
Bring 3 quarts water to a boil. Add noodles and salt and stir; cook for 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 for 10 minutes or until golden brown. Flip with a spatula to brown other side. Remove from heat and keep warm in a low oven.
In a bowl, whisk together the broth, 1½ tablespoons of soy sauce, 1½ tablespoons of 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, then heat until near smoking. Add leeks, garlic and ginger, then stir-fry over medium-high heat until leeks are tender.
Add carrots and remaining 2 tablespoons of wine and stir-fry for 1 minute. Add broth mixture and cook, stirring for about 1 minute constantly until thickened.
Arrange browned noodles on a platter. Sprinkle chicken pieces on top, and pour vegetables and sauce over everything before serving.
- Calories: 356.67kcal
- Fat: 10.56g
- Saturated Fat: 1.88g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.65g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 52.38g
- Fiber: 3.00g
- Sugar: 4.33g
- Protein: 11.03g
- Cholesterol: 49.43mg
- Sodium: 554.74mg
- Calcium: 52.71mg
- Potassium: 358.17mg
- Iron: 3.29mg
- Vitamin A: 162.20µg
- Vitamin C: 5.54mg
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