Korean · Dinner
Pan-Fried Noodle Cake with Vegetables
Day-old cooked noodles are pressed into a hot skillet and pan-fried into a crisp-bottomed cake, then topped with a quick stir-fry of cabbage, carrot, onion, and mushroom in a soy-sesame glaze. The noodle base stays chewy inside, crackling outside, finished with scallion and sesame seeds.
$4
12 minsPrep
18 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
435Calories
13.8gProtein
18.2gFat
53.1gCarbs
8.5gSugar
5.1gFiber
1165mgSodium
36mgChol
2.8gSat Fat
560mgPotassium
82mgCalcium
3.4mgIron
0.1mcgVitamin B12
26mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
rich-umami
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Pat the cooled noodles dry and toss with half the oil until separated and lightly coated.
2
Sauté
Heat the remaining oil with sesame oil over medium-high heat; add minced garlic and stir 20 seconds until fragrant.
3
Stir-fry
Add sliced cabbage, julienned carrot, sliced onion, and sliced mushroom; cook 3–4 minutes until cabbage wilts.
4
Season
Stir in soy sauce and sugar; cook 1 minute until vegetables are glossy, then transfer to a plate.
5
Sear
Wipe the skillet, add remaining oil, and press noodles into a flat cake; fry over medium heat 5–6 minutes until golden and crisp.
6
Crisp
Flip the cake using a plate as guide; fry 4–5 minutes until equally golden, pressing gently with a spatula.
7
Plate
Slide the noodle cake onto a plate, top with vegetables, and scatter with sliced scallion, sesame seeds, and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked egg noodles, cooled and patted dry
- 2 tbsp2 tbsp vegetable oil, divided
- 1 tsp1 tsp sesame oil
- 4 cloves4 cloves garlic
- 1 cup90g cabbage
- 1/2 cup60g carrot
- 1/2 cup50g onion
- 1/2 cup40g mushroom
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 22 scallion
- 1 tsp1 tsp sesame seeds
- a pinch of black pepper
