Crispy Noodle Cake with Barbecued Pork

Crispy Noodle Cake with Barbecued Pork
Photo by Mark Thomas

Ingredients

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

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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