Crispy Chinese Cake Noodles
Crispy noodles smothered in thick savory sauce with fried vegetables and meat.
Chinese Cake Noodles is an addictive dish with crispy noodles smothered in a thick savory sauce with fried local vegetables. It has been on the menus of many local Chinese restaurants and is always a must have when eating with the ohana.
Hāmākua Ali‘i mushrooms
These mushrooms usually seen in local Asian dishes. They may look like the baby bamboo shoots, but they have more of a tannish color without the fiber texture. They have a slight woodsy organic taste and a chewy-meaty like texture. It is a perfect substitution for any meat if you choose to go with a vegetarian dish.
These mushrooms are grown locally in Hawaii. They are also known as King Oyster mushrooms. When prepping them, cut off the bottom where it is thicker so you are chewing on bark.
Not only are they great for stir fries, they are also wonderful to eat as fried mushrooms. Just like any regular mushrooms, fry them up in butter, add a dash of lemon juice, and season to taste. Serve it as an appetizer.
Here are some tips I have noticed when it comes to stir frying:
- Make sure to fry at a high heat
- Don’t be afraid to use oil. It’s what helps cook the food and prevents it from sticking to the pan
- Fry from toughest to tenderest. For example; onions, carrots, baby bok choy
- Prep all of your ingredients ahead of time so you can fry all of it within minutes
Check out this video to help you gain more insight on how to make Chinese Crispy Cake Noodles. Also, subscribe to my YouTube to help support me so I can continue making more of these contents. Mahalo!
Chinese Crispy Cake Noodles
- 1 lb fresh ramen noodles Hong Kong egg noodles
Stir Fry Ingredients
- 8 tbsp oil (divided)
- 1/2 sweet onion (Maui onion's are best)
- 1 Hāmākua Ali‘i mushroom (King Oyster Mushroom)
- 1 carrot
- 1 zucchini
- 1/2 cup red bell peppers
- 2 cups baby bok choy
- 1 lb meat of choice (shrimp, beef, chicken, etc.)
- 3 cups chicken stock
- 3 tbsp oyster sauce
- 2 tbsp soy shauce (Aloha shoyu brand is great)
- 2 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp white pepper
- 6 tbsp cornstarch
- 1 cup water
- Bring a large pot of water to a boil. Add in the noodles and let it cook until they are tender. About 7-10 minutes. Drain and rinse the noodles. Set aside to completely drain any remaining water.
- Stir fry the vegetables and meat. Heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until smoke becomes barely visible. Add in the toughest ingredients first to the tenderest. Stir fry them in one minute increments. Fry the onions, carrots, zucchini, bell peppers, mushrooms, and baby bok choy.
- If you have meat, remove the vegetables from the wok, and fry the meat until it has been thoroughly cooked through. Add in oil if needed. Set aside the wok.
- To make the broth, in a medium sized pot add in the chicken broth, oyster sauce, soy sauce (shoyu), sugar, white pepper, and sesame oil. Mix it well. Bring it to a boil.
- Make the slurry in the meantime by combining the water and cornstarch. Mix until all of the cornstarch has dissolved.
- After the broth starts to boil, add in the slurry and constantly stir it until has begun to thicken. Bring the heat to a simmer and cook for another 5 minutes.
- Combine the sauce with all of the stir fry ingredients. Bring it to a simmer and set aside.
- Heat a nonstick pan over medium high heat. Add in the remaining 4 tablespoons of oil. Layer on and inch of the cooked noodles. Fry it until is crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary. Fry until it is crispy brown on one side. Set aside the noodles on a plate lined with paper towel. Repeat the same procedure until all of the noodles have been fried.
- Cut the noodles into squares. Plate the noodles and pour on the sauce and stir fry. Serve it hot and enjoy this onolicious Cake Noodles!