Recipes Chang’s noodle cake with oyster sauce

Recipes Chang’s noodle cake with oyster sauce

Recipes Chang’s noodle cake with oyster sauce

Recipes Chang’s noodle cake with oyster sauce These types of tasty crab and pea noodle bread will take your taste-buds on a good Asian food journey. Chang’s noodle cake with oyster sauce

Ingredients

  • 125g Chang’s Egg cell Noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, crushed
  • 1 tablespoon grated ginger
  • 1 onion, finely chopped
  • 1 red capsicum, seeds removed, diced
  • 4 spring onions, finely sliced up on diagonal
  • 1 cup frozen peas
  • 125g can corn kernels
  • 340g refined crabmeat, well drained
  • 10 eggs
  • 1 tablespoon gentle soy sauce
  • 1/3 mug chopped coriander leaves
  • Chang’s Original Oyster Sauce, to serve

Method

  • Stage 1

    Preheat the stove to 180�C.

  • Step 2

    Cook the noodles according to packet instructions. Strain, refresh, then toss in the sesame oil.

  • Stage 3 Warmth half the vegetable oil in a frypan over medium warmth. Fry the garlic, ginger and onion, stirring frequently, for 1-2 minutes until softened. Increase capsicum and half the spring onions, and cook, stirring, regarding an additional 1-2 minutes or until softened. Increase the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and time of year with salt and pepper.
  • Step 4 Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.
  • Step 5 Warmth the remaining vegetable oil in a 23cm ovenproof nonstick frypan.
  • Step 6

    Pour in the egg mixture and after that reduce warmth to low. Cover the top of the frypan with a baking sheet or lid and cook regarding 5 minutes.

  • Step 7

    Remove the sheet or lid and place the frypan in the oven. Bake regarding 10-15 moments or until set. Eliminate from stove and allow to amazing slightly.

  • Stage 8 Invert the noodle cake onto a big plate and cut into wedges. Function warm, drizzled with some oyster sauce and garnished with the remaining spring onions.