Spicy Noodle Cake
Recipe GLPR3929f870f74e56
A crispy pan-fried noodle cake loaded with fresh Thai basil, chives, and a spicy sambal oelek kick. The noodles are tossed with egg to bind them together, then pressed into a cast-iron skillet until golden and crispy on both sides. Serve this vegetarian-friendly cake hot or at room temperature as a satisfying side or light main course.
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Ingredients
3 tablespoons peanut or canola oil, divided
1 large egg, lightly beaten
2 tablespoons minced fresh chives
Kosher salt and freshly cracked black pepper to taste
¼ cup minced fresh Thai basil
2 tablespoons sambal oelek, or to taste
8 ounces fresh or dried noodles (such as rice or egg noodles)
Directions
Bring a large pot of salted water to a boil over high heat.
Add the noodles and cook until tender and pliable, about 2 to 3 minutes for fresh noodles or according to package directions for dried noodles.
Drain the noodles through a colander and rinse with cold water until cooled. Drain thoroughly and shake off excess water.
Transfer the drained noodles to a large bowl. Add the Thai basil, chives, sambal oelek, beaten egg, 1 tablespoon of the oil, salt, and pepper. Toss everything together until well combined, then taste and adjust seasonings as desired.
Heat a 10-inch cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of oil and let it heat until shimmering, about 1 minute.
Carefully add the noodle mixture to the hot skillet and spread it evenly across the bottom. Press it down gently with your hands or the back of a spatula to form a compact cake.
Cook without moving for about 1 minute, then reduce heat to medium. Continue cooking for 3 to 5 minutes more, until the bottom is golden brown and the cake holds together when pressed.
Slide the noodle cake onto a plate. If needed, add a little more oil to the skillet, then carefully slide the cake back in so the browned side faces up.
Cook the second side over medium heat for 2 to 3 minutes, until golden and crispy. Use a wide flat spatula to gently lift the edge and check the browning.
Transfer the noodle cake to a cutting board and let cool for 1 minute. Cut into 6 to 8 slices and serve hot or at room temperature.
