I was a little suspicious at first whether the recipe would turn out at all. Especially when I found myself with a goopy bowl of cooked noodles, eggs, ginger, scallions, and bean sprouts. How would it ever turn into the beautiful picture out of the Martha Stewart cookbook the recipe came from? But I've learned to trust Martha—or whichever minions were involved in the Martha Stewart's Dinner at Home—after cooking so many of her recipes with nary a dud.
The result, after the concoction was pressed into patties and cooked until golden in a skillet, was a kind of noodle frittata, crisp and crunchy and yet still custardy on the inside. I threw some pea shoots into the skillet while they cooled to add some green to the plate, then served it with dark soy sauce and plenty of vinegary-hot sriracha. An ungraceful yet delicious dinner.
Crisp Noodle Cakes
- 3 ounces rice vermicelli or angel hair pasta
- 3 ounces soybean sprouts
- 1 tablespoon minced ginger
- 3 scallions, sliced very thin
- 2 large eggs plus 1 egg white, beaten
- 3/4 teaspoon coarse salt
- 1/4 cup neutral oil, such as canola or safflower
- 1/4 cup pea shoots (optional)
- Soy sauce and sriracha (or other chili sauce) for condiments
Bring a pot of salted water to boil and cook the noodles until just tender; drain and rinse under cool water. Add to a bowl with the sprouts, ginger, scallions, salt, and eggs and toss to combine.
Blot the cakes with paper towel and serve with the soy sauce and sriracha.