Crispy Noodle Cake with Barbecued Pork

Crispy Noodle Cake with Barbecued Pork
Photo by Mark Thomas

Ingredients

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

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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