Crispy Noodle Cake with Barbecued Pork

Crispy Noodle Cake with Barbecued Pork
Photo by Mark Thomas

Ingredients

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

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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