Tonight I made Steven Raichlen's Crispy Noodle Cake with Barbecued Pork. It was pretty tasty but too much work to have me itching to do it again. We had no movies in from Netlix ("Mystic River" is arriving tomorrow or Wednesday!), so I printed out a list of all the movies we've rented from Netflix so far. We had to first remember what each one was, then rate 'em with a thumbs-up or thumbs-down. We've seen some good ones and some duds, but all in all, I'm very high on Netflix. They have pretty much everything that exists and you can keep movies for as long as you want. The shipping is fast and free.
1 tablespoon cold water
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon oriental sesame oil
2 cups mung bean sprouts
8 ounces dried Chinese egg noodles
4 tablespoons peanut oil, divided
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces
2 medium carrots, cut into matchstick-size strips
4 ounces snow peas, cut on diagonal into matchstick-size strips
6 ounces Chinese barbecued pork, cut into matchstick-size strips
Stir cornstarch and 1 tablespoon cold water in small bowl to blend. Mix in soy sauce, sugar, and sesame oil.
Blanch bean sprouts in large pot of boiling salted water 10 seconds. Using large slotted skimmer or sieve, transfer sprouts to colander. Rinse under cold water to cool quickly. Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes. Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
Heat 1 tablespoon peanut oil in heavy large wok or skillet over
medium-high heat. Add ginger, garlic, and minced green onions. Sauté 1
minute. Add carrots, snow peas, and pork. Stir-fry until carrots are
just crisp-tender, about 2 minutes. Mix in bean sprouts, noodles, and
green onion tops. Stir-fry 1 minute. Stir cornstarch mixture to reblend
and add to wok. Cook until sauce thickens, stirring often, about 2
minutes. Season with salt and pepper. Transfer noodle mixture to large
bowl and cool.
Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat. Add noodle mixture. Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes. Turn cake out onto rimless baking sheet, browned side up. Add remaining 1 tablespoon oil to skillet and heat. Slide noodle cake back into skillet, browned side up. Cook until bottom is brown and crusty, about 6 minutes. Slide noodle cake out onto platter. Cut into wedges and serve.