Table of Contents
Heat a large wok on high heat. Add the oil and stir-fry the vegetables, keeping them crisp. Do not overcook. Add the thickened seasoned sauce below and serve over the crispy noodle cake. Chef Pang flips the noodle cake with skill and ease. Place chicken stock and seasonings in a saucepot; bring to a boil.
The cake noodle is a Chinese dish, but made with saimin noodles…go figure. This recipe looks similar to my crispy gau gee mein recipe but with slight variation for the cake noodle. Put the mushrooms in a small bowl and pour boiling water over them.
Place the noodles in a large pot of boiling water for 2–3 minutes. Drain noodles into a colander. Heat 4 tablespoons of oil in a large nonstick frying pan over medium-high heat. Add the drained noodles and spread evenly to form a noodle cake that covers the bottom of the pan.
In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom.
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