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If you haven’t had a crispy noodle cake at a Chinese restaurant you haven’t lived. And if you haven’t made it at home you might not know how easy it is to make. All you need are egg noodles (lo mein noodles or even plain spaghetti work, too). Cook, press into an oiled pan, and you’ve got the base for some verrry saucy mushrooms and meat. If you want to go veggie, omit the meat and double the shrooms!
¾ pound sirloin steak
¼ cup sake
¼ cup hoisin sauce
1 tablespoon cornstarch
1 teaspoon soy sauce
½ teaspoon chili flakes
5 ounces dry Chinese egg noodles
4 scallions, plus more for garnish
1 egg, beaten
2 teaspoons soy sauce
2 teaspoons minced ginger
½ teaspoon kosher salt
6 tablespoons vegetable oil
¾ pound assorted mushrooms (baby bella, shiitake, maitake, hen of the woods, oyster) trimmed and cut into bite-sized pieced (about 4 cups)
3 cloves sliced garlic
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.
The thyme has come for these veggies.
Most of life’s questions can be answered with crispy shallots.
I’d bet the ranch on these crispy babies.
