Crispy Noodle Cake with Barbecued Pork

Crispy Noodle Cake with Barbecued Pork
Photo by Mark Thomas

Ingredients

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

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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