What is it about “cake” noodles?
Minute chicken over cake noodles
Why can’t I find cake noodles here in the Bay Area?
I’d pay more for it, just like you do in Hawai’i, but it just doesn’t exist here. The closest thing (but not really) is Hong Kong style crispy noodles. So to satisfy my cravings, I’ve resorted to making my own.
Cake noodles have been boiled, drained and then pan fried (while constantly being pressed down) to form a “noodle cake,” about ½” thick. The outside gets somewhat crispy, but the inside is compact noodles, which absorb gravy so well.
This recipe is for Boneless Minute Chicken with Cake noodles — almost like what you’d find at your favorite Chinese restaurant in Hawai’i.
While there seems to be a lot of ingredients, once you’ve made the cake noodles, everything goes pretty quickly. I usually make a batch of cake noodles and freeze them. They reheat beautifully in the oven.
*Note: There are ingredients that are used in various areas of the recipe. To avoid confusion, I’ve separated them out for each purpose.
Cake Noodles (makes 2 cakes)
Ingredients:
1 lb. fresh Chinese egg noodles, cooked according to manufacturer’s directions, drained, but not rinsed (in a pinch, I’ll use fresh ramen noodles)
4 Tbsp. canola or other neutral flavored oil
Method:
Divide the cooked noodles in half.
In a medium non-stick pan heat 1 Tbsp. of oil over medium-low heat. Spread the first half of the noodles in an even layer to cover the pan. Press down constantly with a spatula. The starch from the noodles should start to bind the noodles into a cake. Cook for 7 to 8 minutes, or until browned and crispy on the first side.
Lift the cake slightly before flipping it over to add another 1 Tbsp. oil to the pan. Flip the cake and continue to cook for another 7 to 8 minutes, pressing down with spatula, until browned on the second side.
Repeat with the second batch of noodles.
The cake noodles can be kept warm in a 200 F degree oven until the minute chicken is done.
Minute Chicken (serves 2 to 4 people; depending on if there will be additional dishes)
Ingredients:
1-½ lb. boneless, skinless chicken thighs, sliced into ½” thick pieces
½ lb. broccoli florettes (I also use the stems, cut into pieces)
¼ lb. snow peas
3 Tbsp. canola or other neutral flavored oil
5 cloves garlic, finely minced
Cake noodles (cut into 8 wedges)
Chicken Marinade Ingredients:
1 Tbsp. granulated sugar
2 Tbsp. shoyu (preferably Kikkoman brand)
2 Tbsp. sake or dry sherry (not cooking sherry)
2 Tbsp. cornstarch
1 tsp. white pepper
Sauce Ingredients:
3 Tbsp. granulated sugar
3 Tbsp. shoyu (preferably Kikkoman brand)
4 Tbsp. oyster sauce (preferably Lee Kum Kee brand)
1 Tbsp. toasted sesame oil
1 Tbsp. cornstarch
1 (14.5 oz.) can low sodium chicken broth
Method:
For the chicken:
Combine the chicken and all of the marinate ingredients into a bowl. Allow to marinade for at least 15 minutes, and up to 1 hour.
For the sauce:
In a small bowl, combine all of the sauce ingredients an set aside.
To complete the dish:
In a large skillet, heat 2 Tbsp. oil over medium-high heat, until shimmering.
In a single layer, add the marinated chicken and brown on both sides, about 3 to 5 minutes total (the chicken may not be fully cooked at this point). Remove to a bowl.
Heat the remaining oil in the skillet. Add in the broccoli and stir fry for about 5 minutes. Add in the snow peas and the minced garlic and continue to stir fry for another 5 minutes, being careful not to scorch the garlic.
Add the chicken to the vegetable mixture and stir fry for another minute.
Stir the sauce ingredients again to ensure that the cornstarch is redistributed. Add the sauce to the chicken and vegetables, and continue to cook, stirring constantly to avoid lumps.
Once the sauce has thickened (about 2 to 3 minutes), remove from heat.
Spoon the minute chicken over the cake noodles and serve immediately.