Best Noodle Cake Recipes

STIR-FRIED BEEF AND BROCCOLI WITH CRISP RAMEN NOODLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
• While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
• Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
• Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
• Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
• Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.

BASIC CHINESE CAKE NOODLE RECIPE

Steps:

• 1. Bring the water to boil and add the fresh noodles to it.
• 2. Boil the noodles till tender but firm.
• 3. Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
• 4. In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
• 5. Move the pan so that the oil is well distributed.
• 6. With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.
• 7. Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
• 8. Don't walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.
• 9. When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
• 10. Place on serving platters and garnish with your favorite Chinese entree.

CRISPY NOODLE CAKE

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to medium bowl; toss with 1 tablespoon oil and parsley. Season generously with salt and pepper. (Can be prepared 1 hour ahead. Let pasta stand at room temperature, tossing occasionally.)
• Lightly oil large plate. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add pasta to skillet, spreading evenly, flattening top, and pressing down with spatula to compress. Cook until brown and crisp, about 3 minutes. Carefully invert cake onto prepared plate. Return skillet to medium heat. Add remaining 1 tablespoon oil. Slide noodle cake into skillet and cook until brown and crisp on bottom, about 3 minutes. Transfer cake to cutting board, cut into wedges, and serve.

STIR-FRIED CHICKEN WITH BOK CHOY AND CRISPY NOODLE CAKE

Steps:

• In a large bowl, whisk together the sesame oil, cornstarch, and flour; set aside. In a small bowl, mix ginger, garlic, and 1 teaspoon peanut oil; set aside. While the chicken marinates, cook noodle cake. Heat 2TAB of oil in 12-inch nonstick skillet over medium until shimmering. Spread noodles evenly on bottom of skillet and press with spatula to flatten. Cook until crisp 5 to 8 minutes. Use plates to invert noodle cake. Add the remaining 2 tablespoons vegetable oil to the skillet; swirl to coat. Cook second side, about 5 to 8 minutes. Slide noodle cake onto a cutting board and let sit for at least 5 minutes before slicing into wedges and serving. (The noodle cake can be transferred to a wire rack set over a baking sheet and kept warm in a 200-degree oven for up to 20 minutes) Stir the marinated chicken into the sesame oil-cornstarch mixture Heat 2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking; add half of the chicken to the skillet in a flat, even layer. Cook, without stirring, but gently separating the pieces, until golden brown on the first side, about 1 minute; turn the chicken pieces and cook until lightly browned on the second side, about 30 seconds. Transfer the chicken to a clean bowl. Repeat with an additional 2 teaspoons peanut oil and the remaining chicken; cover to keep warm. Add the remaining 1 tablespoon peanut oil to the now-empty skillet and return to high heat until just smoking. Add the bok choy stalks and red bell pepper and cook until lightly browned, 2 to 3 minutes. Push the vegetables to the sides - clear the center add garlic-ginger mixture cook mashing mixture until fragrant 20 seconds, stir continue to cook until the stalks tender-crisp 30 sec Stir in the bok choy greens about 30 seconds. Return the chicken to the skillet. Whisk sauce, then add to the skillet, tossing constantly, until sauce is thickened and the chicken is heated through,30 seconds.

KIMCHI NOODLE CAKE

Steps:

• Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
• Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
• Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
• Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.

CRISPY NOODLE CAKE WITH BARBECUED PORK

Steps:

• 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 to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes. Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
• Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat. Add ginger, garlic, and minced green onions. Sauté 1 minute. Add carrots, snow peas, and pork. Stir-fry until carrots are just crisp-tender, about 2 minutes. Mix in bean sprouts, noodles, and green onion tops. Stir-fry 1 minute. Stir cornstarch mixture to reblend and add to wok. Cook until sauce thickens, stirring often, about 2 minutes. Season with salt and pepper. Transfer noodle mixture to large bowl and cool. (Can be made 2 hours ahead. Let stand at room temperature.)
• Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat. Add noodle mixture. Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes. Turn cake out onto rimless baking sheet, browned side up. Add remaining 1 tablespoon oil to skillet and heat. Slide noodle cake back into skillet, browned side up. Cook until bottom is brown and crusty, about 6 minutes. Slide noodle cake out onto platter. Cut into wedges and serve.
• *Thin, spaghetti-like noodles, available at Asian markets and in the Asian foods section of many supermarkets.

NOODLE CAKE

Steps:

• In an 8-inch skillet set over moderate heat, heat the butter and oil until hot. Add the scallion and cook, stirring, 2 minutes. Add the noodles, salt and pepper to taste and pat into an even layer. Let cook over moderate heat for a few minutes or until lightly golden on the bottom. Turn and cook until golden on the bottom. Transfer to a serving plate and garnish with the parsley.

ASIAN CHICKEN SALAD OVER RICE NOODLE CAKE

Steps:

• In a saucepan combine the chicken with the scallion, ginger and salt to taste. Add enough of the chicken broth to just cover. Bring the liquid to a boil over moderate heat and simmer, covered, for 8 to 10 minutes, or until chicken is just cooked through. Let cool in broth. Drain and cut into strips.
• Make the dressing: In a food processor or blender combine ingredients and process until combined well.
• In a bowl combine the chicken with the scallion, carrot, snow peas, basil, mint and cilantro. Add the dressing and toss to combine.
• In a deep fat fryer heat the oil until hot. Add the rice noodles and cook until crisp. Transfer to paper towels to drain. Arrange rice noodles on serving plate and top with the chicken salad.

CRISPY NOODLE CAKE WITH SHRIMP AND SNOW PEAS

Steps:

• In a kettle of salted boiling water cook the noodles until they are al dente, drain them well, and in a bowl toss them with the oils. Spread the noodles evenly in an oiled 13- by 9-inch metal baking pan, smoothing the top, and let them cool, uncovered.
• Marinate the shrimp:
• In a small bowl pinch the gingerroot in the Scotch, stir in the cornstarch, the shrimp, and a pinch of salt, and let the shrimp marinate for 20 minutes. Discard the gingerroot.
• Drain the mushrooms, reserving the soaking liquid, discard the stems, and quarter the caps. Let the soaking liquid settle, pour 1 cup of it into a bowl, discarding the remaining liquid, and stir in the cornstarch, the broth, the soy sauce, the Scotch, the sugar, and the sesame oil.
• Preheat the broiler. Brush the top of the noodle cake lightly with 1 tablespoon of the vegetable oil and broil it under the broiler as close to the heat as possible for 5 to 7 minutes, or until it is crisp. Invert the noodle cake onto an oiled baking sheet, brush it lightly with 1 tablespoon of the remaining vegetable oil, and broil it for 5 to 7 minutes more, or until it is crisp. Keep the noodle cake warm in a 250°F. oven.
• In a wok heat 4 tablespoons of the remaining vegetable oil over high heat until it just begins to smoke and in it stir-fry the shrimp mixture for 1 to 2 minutes, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a sieve set over a bowl to drain and discard the oil in the wok.
• In the wok heat the remaining 2 tablespoons vegetable oil over high heat until it is hot but not smoking and in it stir-fry the scallion and the minced gingerroot for 15 seconds. Add the mushrooms and stir-fry the mixture for 30 seconds. Stir the broth mixture, add it to the wok, and simmer the mixture, stirring, for 1 minute. Add the shrimp and the snow peas and simmer the mixture, stirring, for 1 minute, or until the shrimp are heated through. Slide the noodle cake onto a platter, cut it into 6 servings, and pour the shrimp mixture over it.

NICOISE NOODLE CAKE

Steps:

• Cover the noodles with hot tap water in a large bowl and soak, flipping once, for 7 minutes; they should pull apart without breaking. Drain in a strainer and shake to dry; pat with towels if needed. Return to the bowl and toss with 1 tablespoon olive oil and a pinch of salt.
• Add the chard and parsley to the bowl; toss, pulling apart the noodles. In a small bowl, beat the eggs with the parmesan cheese and salt and pepper to taste; add to the noodles and toss to coat.
• Heat the remaining 2 tablespoons oil in a 9-inch skillet with a lid over medium heat. Add the noodle mixture and press down with a spatula; cover and cook until the bottom is golden brown, about 8 minutes. Place a large plate over the pan; invert the cake onto the plate. Slide the cake back into the pan, cover and cook until golden on the other side, 5 to 10 minutes. Invert onto a plate, sprinkle with salt and cut into wedges.

FRIED NOODLE CAKE

Steps:

• Cook the noodles according to packet instructions.
• Heat the oil in a pan and fry the spring onions for 2-3 minutes until starting to soften.
• Add the noodles, flatten out and fry for 1-2 minutes until starting to brown.
• Turn, drizzle with lemon juice and soy sauce and cook for a further minute. If your noodle cake looks like it might not withstand a flipping pop it under a hot grill instead.

ROASTED GARLIC NOODLE CAKE

Steps:

• Preheat oven to 350 degrees. Place garlic in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and bake until garlic is very soft, about 1 hour. Squeeze the garlic from the skins and set aside.
• Heat 1 tablespoon of the olive oil in a small skillet. Add shallots and saute until they begin to caramelize, about 3 minutes. Set aside.
• Cook the spinach and white fettuccines separately in salted water until tender but firm. Drain and place each in a separate large bowl. Whisk together the roasted garlic, 1 teaspoon of the salt, 1/2 teaspoon of the white pepper, thyme, nutmeg, 1 1/2 cups of the half-and-half and 4 of the eggs. Pour over the white fettuccine and mix well. Whisk together the shallots, 1 teaspoon salt, 1/4 teaspoon white pepper, 1/2 cup half-and-half and 2 eggs. Pour over the spinach fettuccine and mix well.
• Grease a 10-inch round springform pan with the remaining tablespoon olive oil. Coat the pan with the Parmesan. Place half of the white fettuccine mixture in the bottom of the pan. Top with the spinach fettuccine mixture. Cover with the remaining white fettuccine mixture. Cover the pan with aluminum foil. Bake for 45 minutes. Let rest for 5 minutes. Run a small knife around the edge of the pan to loosen. Unmold, cut into wedges and serve.

HOISIN BEEF WITH CRISPY NOODLE CAKE

Steps:

• In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
• Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over - the easiest way is to put a flat plate on top of the frying pan - invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
• Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

KIMCHI NOODLE CAKE

Steps:

• Put rice noodles in a bowl and cover with boiling water. Let soak until softened, about 10 minutes, then rinse with cold water and drain well. Transfer noodles to a mixing bowl. Season lightly with salt and pepper.
• Add kimchi, dried shrimp, scallions, gochujang, sesame oil and sesame seeds to bowl and toss well to coat.
• Set a heavy 12-inch skillet over medium-high heat. Add vegetable oil and heat until wavy. Slip in noodle mixture and cover. Turn heat to medium and cook for 5 minutes, until bottom is browned and crisp.
• Season eggs with salt and pepper and pour over noodles. Tilt skillet to distribute eggs evenly over bottom of pan. Cover and cook until eggs are just set, 4 to 5 minutes. Invert cake onto a cutting board or round platter. Let cool slightly, then cut into wedges, garnish with cilantro and serve.