RAMEN CAKE
Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.
Provided by Food Network Kitchen
Categories side-dish
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.
KIMCHI NOODLE CAKE
This savory pan-fried noodle cake made with rice noodles (or leftover cooked spaghetti) packs a lot of flavor with just a few ingredients, ideal for a quick breakfast or lunch. The mixture can be assembled well in advance. It's more steamed than fried, but a crisp bottom is revealed when the cake is flipped. Look for the red pepper paste (gochujang) at Korean markets.
Provided by David Tanis
Categories dinner, easy, lunch, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 2 grams, TransFat 0 grams
BASIC CHINESE CAKE NOODLE RECIPE
Here is a basic Chinese cake noodle recipe for just about anything that you would want to put on top of it. A member had asked what cake noodles were in my other post for Chinese Minute Chicken Bites, so I decides that it would be great to post the cake noodle recipe, too! :)
Provided by Jo Anne Sugimoto
Categories Other Appetizers
Number Of Ingredients 7
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.
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
FRIED NOODLE CAKE
My roommate first made this for me in college. This is her basic recipe. I like t top it with various stir fried veg to make it a full meal.
Provided by PinkCherryBlossom
Categories Japanese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 327.6, Fat 13.9, SaturatedFat 1.9, Sodium 1101.8, Carbohydrate 46.9, Fiber 1.8, Sugar 1.6, Protein 4.2
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.
RICE CAKES WITH PEANUT SAUCE AND HOISIN
This vegan dish is reminiscent of the classic Cantonese dim sum of fried cheung fun, or steamed rice noodle rolls, which is served with two contrasting sauces: a caramelly hoisin sauce and a nutty sesame sauce. In this recipe, tenaciously chewy rice cakes are stir-fried until crispy, then smothered in a sweet and earthy peanut sauce and finished with syrupy hoisin. Rice cakes deserve to be a pantry staple for many reasons: They can be used as a filling substitute for short pasta, added to stews or quickly pan-fried with your favorite sauce. Sold in Chinese or Korean markets, they come in tubes (like those used in tteokbokki) or sliced disks, and are packaged in vacuum-sealed packs or frozen, so they keep for ages. If you're looking for a suitable substitute, you could use fresh rice noodle rolls, or even gnocchi. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
- Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
- Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
- To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.
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