Crispy Noodle Cake Recipe

2 cups fresh chow mein noodles*
1/2 bunch of green onions, thinly sliced (about 3/4 to 1 cup)
1 clove of garlic, minced
1 small shallot, minced
1 small knob of ginger, minced
2 tablespoons canola oil
2 teaspoons sesame oil
salt and pepper to taste
oil for pan frying
sriracha (optional)
Boil the noodles according to the package. Rinse with cold water and drain well. Set aside.

Make green onion oil by heating up 2 tablespoons of canola oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Add the green onion oil bit by bit to taste to the noodles and toss. You may have extra green onion oil, reserve it to serve on the side.

Heat up a generous amount of oil in a frying pan or cast iron skillet over medium-high heat. Using tongs, pile a small amount of noodles to form a cake. Press the noodles down with a spatula and fry until crisp and crunchy, about five minutes or when brown. Adjust heat if needed. Turn and repeat. Enjoy with sriracha and extra green onion oil.

*you can find these at most Asian grocery stores. They come in the refrigerated section and are usually label “Chow Mein” noodles. Sometimes they’re called “Steamed Noodles” or “Fresh Egg Noodles.”

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