BASIC CHINESE CAKE NOODLE RECIPE
Jo Anne Sugimoto
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! :)
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- 1/2 lb
- fresh chinese egg noodles, or any oriental noodle
- 6 c
- enough water to boil the noodles in
- 1/8 tsp
- sesame oil, or just enough to keep the noodles from sticking together
- 2 Tbsp
- peanut oil to fry the noodles, or you can also use vegetable oil
NOTE: DO NOT USE A LOT OF SESAME OIL AS IT HAS
A VERY STRONG, NUTTY FLAVOR AND CAN SOMETIMES
OVER POWER THE OTHER FLAVORS IN YOUR DISH.
1Bring the water to boil and add the fresh noodles to it.
2Boil the noodles till tender but firm.
3Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
4In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
5Move the pan so that the oil is well distributed.
6With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.
7Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
8Don'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.
9When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
10Place on serving platters and garnish with your favorite Chinese entree.