Noodle Cake with Pork

Sunday, 10 July 2011

Classic chinese noodles, vegetables, bacon, pork, and BBQ sauce - remixed.

First off, let me just say that this is a personal edition of Crispy Noodle Cake with Barbecued Pork from Epicurious.

Next up, I find this recipe to be very appealing to my boyfriend. He loves noodles, he loves pork, and he needs vegetables. So, there you go. I’ve never cooked for him, so I decided to. While looking at my history of pasta recipes, I think I deserve a twist to preparing noodles to challenge myself too.

It really was a challenge. There were several bumps along the way, but on overall, I was quite satisfied with the result. It didn’t turn out as flat as my Seafood Okonomiyaki, or as crispy as the original Epicurious recipe, but I succeeded giving a new taste on the dinner plate.

After all, the way to a man’s heart is through his stomach.

And every one needs a fresh new taste from the dullness of everyday life.


Ingredients:

1 tablespoon cornstarch
1 tablespoon cold water
2 tablespoon soy sauce
1 tablespoon clover honey
7 tablespoons sesame oil

3 c bean sprouts
8 oz. Chinese egg noodles

2 garlic cloves, minced
2 tablespoons ginger, minced, peeled
3 large green onions, cut into 1-inch pieces
2 medium carrots, cut into matchstick-size strips
4 oz. snow peas, cut into matchstick-size strips
4 oz. shredded ham, cut into matchstick-size strips
6 oz. BBQ pork, sliced into 1-inch pieces
2 eggs, stirred

2 tablespoons BBQ sauce

Preparation:

Marinate pork with salt and soy sauce.
Freeze in the fridge for at least 1 hour.
Heat 2 tablespoons of sesame oil on skillet and cook until pork turns brown.
Turn off heat and let pork cool on a separate bowl.

Stir cornstarch and cold water in a small bowl to blend.
Mix soy sauce, honey, and sesame oil.

Blanch bean sprouts in a large pot of boiling salted water for about ten seconds. Sieve; transfer to colander of cold water and rinse immediately.
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, toss the pot to release extra water.

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. add minced garlic cloves and ginger until garlic turns light golden brown.
Add green onions and sautee for about a minute.
Add carrots, snow peas, and shredded ham to the mix to stir for about two minutes until carrots turn slightly crispy.
Add the pork and stir-fry until pork is just crisp-tender.

Mix in bean sprouts, noodles, and remaining green onions. Stir-fry for about a minute.
Add eggs to the mix.
Stir cornstarch mixture to re-blend; then pour it into the skillet. Stir together until egg mixture blends with cornstarch.
Cook until sauce thickens, then season with salt and pepper.
Transfer noodle mixture to a large bowl and cool.

Heat 2 tablespoons of sesame oil on the skillet over medium heat.
Add 2 tablespoons of BBQ sauce, then pour in the cooled noodle mixture.
Cook until bottom of the noodle cake is brown and crusty, occasionally pressing it to make it taut and compact.
Shake the pan to prevent it from sticking. Keep cooking for about 5 minutes.
Turn cake out, with the brown side up, on a separate plate.

Add the remaining 1 tablespoon sesame oil to the skillet and heat.
Slide noodle cake back into skillet.
Cook for about 6 minutes, cook until bottom of the noodle cake turns brown again.

Transfer to a separate plate and brush BBQ sauce on surface.
Season with salt and pepper.
Cut into pizza slices to serve.


Muchaluva,
Stace

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