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Crispy noodle cake with vegie stirfry & Golden Syrup spiced walnuts

Method

  • Preheat oven to 185°C.
  • Soak the shiitakes in warm water for about 30 mins. Then discard the stalks, finely slice the caps and set aside.
  • Melt the butter in a heavy-bottomed pot and add the cinnamon, allspice and walnuts. Toss well and spread a layer on a baking tray. Cook in the oven for 4-5 mins until lightly browned and fragrant. Then melt a little Golden Syrup and toss through the walnuts.
  • At the same time, blanch the noodles in boiling water for about 1 min. Drain and run under cold water. Then drain again and toss with a little sesame oil.
  • Heat a little vegetable oil in a wok (or non-stick pan), add the noodles and press into an even cake. Fry for about 5 mins until golden. Tip out onto a plate, oil the pan again and fry the other side.
  • Then heat a little vegie oil in another non-stick pan and gently saute the ginger and garlic. Add the corn, celery and carrots and toss for 1 min. Then add the stock, soy and shiitakes. Toss, cover and gently cook until the sauce is reduced, adding more stock if needed. Then add the bok choy, snowpeas and spring onion. Toss, cover and cook until slightly wilted. When ready, toss through walnuts.
  • To serve, place the noodle cake on a large plate and spoon the vegie and walnut mixture on top with a little sauce.

Ingredients

  • 6 dried shiitake mushrooms
  • 30 gm unsalted butter
  • ½ tspn ground cinnamon
  • ½ tspn allspice
  • 1 cup walnut halves
  • Golden Syrup
  • ½-1 packet rice vermicelli noodles
  • sesame oil
  • vegetable oil
  • 1 cm piece ginger, finely sliced
  • 1 garlic clove, finely sliced
  • 6 baby corn, halved lengthways
  • 2 celery stalks, finely sliced
  • 3 baby carrots, finely sliced on the diagonal
  • ¼ cup vegetable stock
  • a splash of soy sauce
  • leaves of 2 bok choy, washed well
  • 12 snowpeas, topped & tailed
  • 3 spring (green) onions, cut into lengths

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm