Fried noodle cake

Fried noodle cake

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
300g dried, thin egg noodles
80ml vegetable oil
3 spring onions, sliced
black rice vinegar, to serve
sugar, to serve

Method

  1. Cook the noodles in a saucepan of boiling water for 4 minutes (or according to the packet instructions), or until softened, then drain.
  2. Heat the oil in a 22 cm heavy-based frying pan over a medium–low heat. Place half the cooked noodles in an even layer in the pan to cover the base. Scatter the spring onions over the top, then place the remaining noodles on top. Cook for 15 minutes, or until the underside is golden, then slip the noodle cake carefully onto a large plate, uncooked side up. Invert the noodle cake back into the pan. Place a lightly greased saucepan lid, or similar, directly onto the cake, then place a board on top to weight it down. Cook for another 10–15 minutes, or until deep golden, then transfer to a chopping board and cut into wedges. Serve the noodle cake with small bowls of vinegar and sugar, for dipping.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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