Crispy Noodle Cakes with Tofu and Mushroom Stir Fry

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Winning Recipe of our Facebook Recipe Contest
Submitted by: Angela Buchanan from Longmont, CO

Angela's Crispy Noodle Cakes recipe features Annie Chun's Chow Mein Noodles and Chinese Stiry Fry Sauce.  Crunchy on the outside and soft on the inside, these noodle cakes are simply delicious! 

  • 1 package Annie Chun's Chow Mein Noodles
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 3 tablespoons snipped, fresh chives
  • 1 teaspoon toasted sesame oil
  • 1 pound firm tofu, well drained
  • 1 pound cremini mushrooms, trimmed and sliced
  • 1 tablespoon vegetable oil
  • 1/2 bottle Annie Chun's Chinese Stir Fry Sauce
  • chopped fresh cilantro

 

  1. Cook the Annie Chun’s Chow Mein Noodles according to package directions; drain well and toss with one tablespoon of vegetable oil.  Let cool.
  2. Beat the eggs, chives, and sesame oil, and toss the mixture with the cooled noodles.
  3. Use cooking spray to fully coat a 12-inch nonstick skillet.
  4. Press half of the noodle mixture into the pan and let it cook over medium-high heat for 3-5 minutes, or until lightly browned.
  5. Use a wide spatula to flip the cake and brown the other side.
  6. Slide the noodle cake onto an oven-safe plate and keep warm in a 200 degree oven while you prepare the other noodle cake and the sauce.
  7. Slice the tofu into cubes and place it in a wok pan along with the sliced mushrooms and remaining oil.
  8. Stir fry on high until the mushrooms begin to soften, then add in the Annie Chun’s Stir Fry Sauce and cook until heated through.
  9. To serve, cut wedges of the noodle cakes and top with some of the tofu and some fresh cilantro.
Serves 4-6