Fried Noodle Cake Recipes

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.

EGG FRIED NOODLES

Steps:

• Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
• Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
• Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

FRIED BUTTERED NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.

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.

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.