Recipe Database
Pan Fried Noodle Cake
Pan Fried Noodle Cake
16 oz. fresh Chinese egg noodles
5 Tbl. veggie oil
1/2 c. swanson chicken broth

Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse with cold water and drain again. Return the noodles to the pot and toss with 1 Tbl. of the oil. +++++++++++++++++++++++++++++==++++++++++++++++ Place a wide nonstick frying pan over medium heat until hot. Add 2 Tbl. of oil, swirling to coat the bottom. Spread half of the noodles evenly in the pan. Add half of the broth and cook until the liquid is evaporated and noodles are golden brown, about 5 minutes. Flip the pancake and cook on the second side until golden brown, about 5 minutes. Transfer the noodle pancake to a large heatproof serving platter and keep warm in a 200 degree oven. Cook the remaining noodles in the same way, using the remaining 2 Tbl. oil and 1/4 c. broth.