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.
 * 2) Mix in soy sauce, Sugar, and sesame oil.
 * 3) Heat the bean sprouts in boiling hot water for 30 seconds.
 * 4) Add the sprouts to a colander.
 * 5) Add noodles and return water to a boil, cook for approx 5-7 minutes.
 * 6) Heat 1 tablespoon peanut oil in a wok
 * 7) Add ginger, garlic, and minced green onions, cook for approx 2 minutes.
 * 8) Mix in carrots, snow Peas, and Pork, cook them for approx 2 -3 minutes
 * 9) Add the bean sprouts, noodles, and green onion tops. cook for another 2 -3 minutes.
 * 10) Add the cornstrach and cook in the wok until the sauce begins to thicken.
 * 11) Add salt and pepper for seasoning. Allow noodles to cool.
 * 12) Add 2 tablespoons peanut oil to a skillet over medium heat.
 * 13) Next add in the noodles.
 * 14) Cook until bottom of the cake starts to turn brown and crusty(approx 5-7 minutes).
 * 15) Flip the cake over and brown the other end of the cake as well.
 * 16) Slice the cake and serve.