Name: Crispy Noodle Cake with Barbecued Pork
Yield: Makes 8 first-course or 4 main-course servings
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

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Crispy Noodle Cake with Barbecued PorkMark Thomas

Mung bean sprouts, commonly known simply as bean sprouts, are available in the produce section of most supermarkets.

Market tip:

Chinese barbecued pork is often available at the Chinese take-out section of some supermarkets. It is also sold by the pound at Chinese restaurants.

Recipe notes

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