Crispy Noodle Cake with Barbecued Pork

Name: Crispy Noodle Cake with Barbecued Pork
Yield: 8 first-course or 4 main-course Servings
Ingredients: 1 tablespoon cornstarch; 1 tablespoon cold water; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon oriental sesame oil; 2 cups mung bean sprouts; 8 ounces dried Chinese egg noodles*; 4 tablespoons peanut oil, divided; 2 tablespoons minced peeled fresh ginger; 2 garlic cloves, minced; 2 large green onions, white and pale green parts minced, tops cut into 1-inch pieces; 2 medium carrots, cut into matchstick-size strips; 4 ounces snow peas, cut on diagonal into matchstick-size strips; 6 ounces Chinese barbecued pork, cut into matchstick-size strips

By Steven RaichlenPhotography by Mark Thomas

February 29, 2004

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Recipe notes