Crispy Noodle Cake with Barbecued Pork

Crispy Noodle Cake with Barbecued Pork
Photo by Mark Thomas

Ingredients

  • 2 garlic cloves
  • 8 ounces dried Chinese egg noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon oriental sesame oil
  • 2 cups mung bean sprouts
  • 2 tablespoons fresh ginger
  • 4 tablespoons peanut oil
  • + 7 more ingredients
    • 2 large green onions
    • 2 medium carrots
    • 4 ounces snow peas
    • 6 ounces Chinese barbecued pork
    • 1 tablespoon water
    • 1 tablespoon cornstarch
    • 1 tablespoon sugar

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...

View full recipe at Epicurious

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