Serious Eats: Recipes

Dinner Tonight: Crisp Noodle Cakes

[Photograph: Blake Royer]

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

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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