Crispy Noodle Cake with Barbecued Pork

Name: Crispy Noodle Cake with Barbecued Pork
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8
Cuisine: Asian
Ingredients: 1 tablespoon cornstarch; 1 tablespoon cold water; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon oriental sesame oil; 2 cups mung bean sprouts; 8 oz dried Chinese egg noodles; 4 tablespoons peanut oil, divided; 2 tablespoons fresh ginger, minced and peeled; 2 cloves garlic cloves, minced; 2 large large green onions, white and pale green parts minced; 2 large large green onion tops, cut into 1-inch pieces; 2 medium medium carrots, cut into matchstick-size strips; 4 oz snow peas, cut on diagonal into matchstick-size strips; 6 oz Chinese barbecued pork, cut into matchstick-size strips

Recipe GLPRbcc03b72806281

Rate this recipe

Asian

Main Course

38 min

265 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A golden, crispy-edged noodle cake studded with tender stir-fried vegetables, fresh ginger, and strips of savory Chinese barbecued pork, all bound together with a silky soy-sesame glaze. The contrast between the crispy exterior and tender interior makes this a stunning centerpiece dish that's equally satisfying as a main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 tablespoon cornstarch

1 tablespoon cold water

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon oriental sesame oil

2 cups mung bean sprouts

8 oz dried Chinese egg noodles

4 tablespoons peanut oil, divided

2 tablespoons fresh ginger, minced and peeled

2 cloves garlic cloves, minced

2 large large green onions, white and pale green parts minced

2 large large green onion tops, cut into 1-inch pieces

2 medium medium carrots, cut into matchstick-size strips

4 oz snow peas, cut on diagonal into matchstick-size strips

6 oz Chinese barbecued pork, cut into matchstick-size strips

Directions

In a small bowl, whisk together the cornstarch and cold water until smooth. Stir in the soy sauce, sugar, and sesame oil, mixing until the sugar dissolves. Set the glaze mixture aside.
Bring a large pot of salted water to a boil. Add the mung bean sprouts and cook for just 10 seconds. Using a slotted skimmer or large sieve, quickly transfer the sprouts to a colander and rinse under cold running water to stop the cooking. Set aside. Add the dried egg noodles to the same pot of boiling water and cook until just tender but still firm to the bite, about 5 minutes. Drain the noodles thoroughly, rinse with cold water, and drain again, tossing gently to release as much water as possible.
Heat 1 tablespoon of the peanut oil in a large wok or heavy skillet over medium-high heat. Add the minced ginger, garlic, and minced green onion whites, sautéing for about 1 minute until fragrant. Add the carrot strips and snow pea strips along with the barbecued pork, stirring and cooking until the carrots are just crisp-tender, about 2 minutes. Fold in the cooked bean sprouts, noodles, and green onion tops, tossing gently for 1 minute. Stir the cornstarch glaze mixture again to reblend and pour it into the wok. Cook, stirring often, until the sauce thickens and coats the noodles, about 2 minutes. Season with salt and pepper to taste. Transfer the noodle mixture to a large bowl and allow it to cool to room temperature.
Heat 2 tablespoons of the peanut oil in a large nonstick skillet over medium heat. Add the cooled noodle mixture, pressing it gently to form an even cake. Cook until the bottom becomes golden brown and crispy, occasionally pressing to compact and shaking the pan to prevent sticking, about 5 minutes. Carefully slide the noodle cake onto a rimless baking sheet, browned side up. Add the remaining 1 tablespoon of oil to the skillet and heat. Gently slide the noodle cake back into the skillet with the browned side facing up. Cook until the new bottom is also golden brown and crispy, about 6 minutes. Slide the noodle cake onto a serving platter. Cut into wedges and serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Ingredient availability is strong in Charlotte—every item appears at Harris Teeter, Food Lion, Walmart, or ALDI without a special trip, though mung bean sprouts may require a quick check at the larger locations or an Asian section. The 38-minute stated time is honest for pan-frying and assembly, though browning the noodle cake thoroughly adds 5–10 minutes of attention. At roughly $1.50 per serving, cost is moderate and driven mainly by the pork and peanut oil. This is a weeknight winner for families: it feeds eight, requires minimal active supervision once the noodles fry, and works better as a same-night dish since the crispy base softens on reheating.