Veggie Stiry Fry With Crispy Noodle Cake

Ok, I have to admit, we made this a few weeks ago, so I don't remember what exactly was in it. But I have the recipe for the crispy the noodle cake, and let's face it, that is the most exciting part! As I recall, there were red peppers, eggplant and something green (kale?) in the stir fry. The sauce was most likely the fish sauce, rice vinegar and jalapeno sauce we did with chicken a while back. To keep it vegetarian, you could do a soy sauce-based sauce instead.

Crispy Noodle Cake
from Cooks Illustrated

9 ounces Chinese egg noodles (fresh)
1 teaspoon salt
2 scallions , sliced thin
4 tablespoons vegetable oil

  1. Bring 3 quarts water to a boil over high heat in a large pot. Add the noodles and salt to the boiling water; cook the noodles until tender, 2 to 3 minutes (do not overcook). Drain thoroughly through a colander. Add the scallions to the noodles in the colander and toss to combine; set aside.
  2. To cook the noodle cake, heat 2 tablespoons of the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Spread the noodles evenly across the bottom of the skillet and press with a spatula to flatten into a cake. Cook until crisp and golden brown, 5 to 8 minutes.
  3. Slide the noodle cake onto a large plate. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Invert the noodle cake onto a second plate and slide it, browned side up, back into the skillet. Cook until golden brown on the second side, about 5 to 8 minutes.
  4. Slide the noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes).
  5. Eat with stir fry on top (or plain)!


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