Crispy Noodle Cake

Ingredients

 * 1 tablespoon cornstarch
 * 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

Directions
1 - Combine cornstarch and 1 tablespoon cold water in a bowl. Mix in soy sauce, sugar, and sesame oil.

2 - Heat the bean sprouts in boiling hot water for 30 seconds. Add the sprouts to a colander. Add noodles and bring water to a boiling water, cook for approx 5-7 minutes.

3 - Heat 1 tablespoon peanut oil in a wok Add ginger, garlic, and minced green onions, cook for approx 2 minutes. Mix in carrots, snow peas, and pork, cook them for approx 2 -3 minutes Add the bean sprouts, noodles, and green onion tops. cook for another 2 -3 minutes. Add the cornstrach and cook in the wok until the sauce begins to thicken. Add salt and pepper for seasoning. Allow noodles to cool.

add 2 tablespoons peanut oil to a skillet over medium heat. Next add in the noodles. Cook until bottom of the cake starts to turn brown and crusty(approx 5-7 minutes). Flip the cake over and brown the other end of the cake as well. Slice the cake and serve.