Chinese crispy noodle cake with stir-fried veg from The Asian Pantry: Quick & Easy, Everyday Dishes Using Big Asian Flavours (page 94) by Dominique Woolf

  • spring onions
  • chestnut mushrooms
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    Can substitute wheat noodles for egg noodles, oyster sauce or rice vinegar for mirin, and oyster sauce for white miso paste.

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Notes about this recipe

  • Eat Your Books

    Can substitute wheat noodles for egg noodles, oyster sauce or rice vinegar for mirin, and oyster sauce for white miso paste.

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