Crisp Noodle Cake is made like a potato pancake. The two sides are brown and crisp, while the inside stays moist and soft.
Use very thin egg noodles. In Chinese markets they are called “Hong Kong-style” or “extra-thin chow mein.” Fresh or dried vermicelli can be used, too. If you use dried noodles, boil them first for half the time you’d normally cook them; drain and proceed with step 2.
This dish is often called Hong Kong Fried Noodles or in restaurants, PanFried Noodles.
© 1981 Ken Hom. All rights reserved.