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Chow Mein noodle cake


  • Put the noodles in a large bowl, pour boiling water over the top and toss well. Set aside until just separated. Then drain well and toss in the sesame oil.
  • Heat a little vegie oil in a wok (or large heavy-bottomed non-stick pan) and briefly sauté 2-3 finely sliced spring onions with the leek, corn, carrots, chilli, ginger and garlic until crisp-tender, regularly stirring.
  • Then toss the vegies with the soy and noodles until well combined.
  • Wipe out the pan and heat a little fresh vegie oil to lightly coat. Spread out some of the noodle mixture in one layer (not too thick) and cook until brown on the bottom. Turn the cake over, using a large plate, and cook the other side. Remove and repeat the process with any remaining noodle mixture.
  • Serve with a light sprinkling of oyster sauce and chopped spring onions scattered on top.
  • nb.  Any variety of vegies can be used.


  • 1-2 packets Singapore (or Chow Mein) noodles
  • ½ tspn sesame oil
  • vegetable oil
  • 4-5 spring (green) onions
  • ½ small leek, washed well & julienned
  • kernels from 1 corn cob
  • 3 baby carrots, finely sliced
  • 1 small red chilli, seeded & finely sliced
  • 1 heaped tspn grated fresh ginger
  • 1 large garlic clove, crushed
  • 1 tbsp soy sauce
  • oyster sauce

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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