Receta [VeganMoFo 2014] Mark Bittman's Crispy Noodle Cake Recipe + Two Book Giveaways: Best Food Writing 2011 | Vicky Goes Veg
Mark Bittman's Crispy Noodle Cake
Makes: 4 servings
Time: 45 minutes
Ingredients
- 8 ounces any kind of noodles [rice, buckwheat (soba), or wheat noodle. I used spaghetti!]
- 2 tbsp soy sauce, plus more to taste
- 1 tsp red chilli sauce
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp chopped spring onion
- 3 tbsp vegetable oil, plus more as needed
Preparation
Bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy. Drain them and rinse with cold water. Toss the noodles with soya sauce, red chilli sauce, sesame oil, spring onion, ginger and garlic.
Put vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When it’s hot, add the noodles and press down a bit. Cook, pressing down occasionally, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn).
Carefully put a large dish over the skillet and flip it to turn out the cake. Add a little more oil to the pan, swirl it around, and gently slide the cake off the plate and back into the skillet, uncooked side down, all in one piece. Brown the other side, then slide it onto a platter. At this point, if you want cut the cake into 4 wedges, or wait and roughly break it apart after topping.)
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Last date for participation is September 29th 2014 midnight IST and Two randomly chosen winners will be announced on September 30th 2014.
Good Luck to all!