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.
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!