Recipe for "noddle cake"?!
All he remembers is that they called it Noodle cake. Has anyone ever heard of this, knows a recipe, or other name it might go by?
Answers: I have searched all over the net and haven't been able to find anything like it. When my husband was a kid in the early 70's his mom took off with Gypsies (hard to believe, I know, but completely true). He remembers eating a cake they made, says it is the best cake he's ever taisted, but doesn't remember what was in it. His mom won't talk at all about that time of her life, and gets very irate if anyone brings it up.
All he remembers is that they called it Noodle cake. Has anyone ever heard of this, knows a recipe, or other name it might go by?
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon soy sauce, in all
1 tablespoon dry sherry
1 tablespoon cornstarch
1 1/2 teaspoons sugar, in all
3 tablespoons vegetable oil
2 cups cooked fresh wheat flour noodles, tossed in oil
1 teaspoon minced fresh ginger
1/2 pound bok choy, thinly sliced
1/2 cup shrimp stock
2 tablespoons oyster sauce
2 teaspoon Asian sesame oil
2 tablespoons thinly sliced green onions
Toss the shrimp with 1 tablespoon of soy sauce, sherry, cornstarch, and 1/2 teaspoon of the sugar. Set aside. Heat the oil in a large saute pan, over high heat. Add the noodles to the wok, spreading them evenly to form a solid "pancake". Cook until golden, flip and place in the oven for about 3 minutes. Meanwhile, heat the remaining oil in a wok. Add the ginger and the shrimp. Cook for 1 to 2 minutes or until the shrimp are just pink. Add the bok choy and toss until tender, about 1 minute. In a small bowl, combine the broth, oyster sauce, remaining sugar and soy sauce, and the sesame oil. Add to the wok, stir, and bring to a boil. Remove the pancake from the oven and drain on a towel. Place on a large platter and top with the shrimp and vegetables. Garnish with green onions.
good luck
This is what I know as a "Noodle Cake", haven't heard of a "Noddle" cake - maybe it was a special name his mother made for the cake?
Basic Fried Noodle Cake
Ingredients
1 lb. fresh Chinese egg noodles
8 c. water
2 tbsps. vegetable oil
Directions
This is a fried noodle cake to use for chow mein dishes. It can be prepared in advance and reheated when mixed in the wok with the rest of the chow mein ingredients.
Bring 8 c. of water to a rolling boil. Place noodles in pot and stir around for 10 seconds. Drain noodles in a colander and rinse with cold water. Rinsing the noodles prevents them from cooking any further, and from sticking together. Set aside. Heat a 12-inch frying pan with oil, moving the pan around to distribute the oil. Add noodles to form a pancake. Fry noodles for 5 to 6 minutes.
Check every few minutes to see if noodles are turning brown. Flip and cook other side. Add a small amount of oil to the pan if the noodles stick to the bottom. Cook until bottom side is golden brown. Remove to platter. When the chow mein topping is finished, break up cooked noodles into quarters and place into wok to mix everything together.