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Chang's noodle cake with oyster sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious crab and pea noodle cakes for a flavorful Asian experience.
Ingredients:
  • 125g Egg Noodles
  • 1 tsp sesame oil
  • 36.80 gm vegetable oil
  • 20.00 ml grated ginger
  • 1 onion, finely chopped
  • 1 red capsicum, seeds removed, diced
  • 4 spring onions, finely sliced on diagonal
  • 250.00 ml frozen peas
  • 125g can corn kernels
  • 340g canned crabmeat, well drained
  • 10 eggs
  • 21.00 gm light soy sauce
  • 82.50 ml chopped coriander leaves
  • Chang's Original Oyster Sauce, to serve
Instructions:
  • Preheat the oven to a toasty 180°C.
  • Prepare the noodles as directed on the package. Drain, rinse with cold water, and coat with sesame oil.
  • In a frypan over medium heat, heat half of the vegetable oil. Sauté the garlic, ginger, and onion, stirring occasionally, until softened, about 1-2 minutes. Toss in capsicum and half of the spring onions, stir, and cook until softened, about 1-2 minutes. Mix in peas and corn, stir and cook for another minute. Take off the heat, stir in the crabmeat, and season with salt and pepper.
  • Combine eggs and soy sauce, mixing until smooth. Fold in crab mixture, noodles, and fresh coriander.
  • Heat the remaining vegetable oil in a 23cm oven-safe nonstick frying pan.
  • Add the egg mixture to the frypan and gently lower the heat. Cover with a baking sheet or lid and cook for 5 minutes on low heat.
  • Uncover the frypan and transfer it to the oven. Bake for 10-15 minutes until set. Let it cool slightly before serving.
  • Carefully flip the noodle cake onto a sizeable plate. Cut it into wedges, and serve while warm, topped with a generous drizzle of oyster sauce and the extra spring onions for a finishing touch.

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