Yau Master Ltd
Veggie noodle cake
100g cabbage, finely sliced
50g fine, white plain noodles
5 mushrooms, finely sliced
1 carrot, finely sliced
1½ tablespoons oil
1 teaspoon sesame oil
Pinch of salt
- Put the water in the saucepan. Bring to a boil. Add the noodles and cook according to the instructions on the packet.
- Heat ½ tablespoon of oil in the wok. Add the mushrooms. Fry for 3 minutes.
- Add the cabbage and carrot. Fry for 5 minutes.
- Put the drained noodles, sesame oil, cornstarch, eggs and a pinch of salt in the large bowl. Mix well.
- Add the cooked vegetables to the noodle mixture. Stir thoroughly.
- Heat the remaining oil in the wok. Pour in the noodle mixture and flatten it into a cake.
- Cook the noodle cake for 2 minutes on one side until golden brown. Carefully flip the cake over and cook for 2 minutes on the other side. Serve whole or cut into slices.
- Glass noodles can be used as an alternative to plain noodles.
- Experiment with different types of leafy greens and mushrooms. Other vegetables also work well in this dish.
- Try making individual, smaller sized noodle cakes. These make a great snack for children!
- Like broccoli and kale, cabbage is a cruciferous vegetable that is high in vitamin C and K. To avoid losing too much vitamin C and other water-soluble vitamins during cooking, steam, stir-fry or microwave.
- Carrot is a rich source of vitamin A, in the form of beta-carotene, which is good for skin and eye health. Its high dose of antioxidants help to reduce cancer and cardiovascular disease risks.