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Fragrant Ground Pork Noodle Cake

This Asian-style pan-fried noodle cake is bound by eggs, flavored with fresh herbs and enriched with the savor of pork. It makes a fresh alternative to fast food when you need a quick, home-cooked meal. As an entrée or side dish it’s company-worthy, too.

What’s more, this is a “flexitarian” recipe, one in which you can replace the pork with vegetables—say, broccoli or asparagus—or another kind of meat—Organic Prairie ground chicken, for example. And if you like a little fire, stir a teaspoon of bottled garlic chili sauce or some minced jalapenos into the egg mixture.



1 cup   cooked Organic Prairie Ground Pork
3     Organic Valley Large Eggs, beaten
8 ounce   thin Chinese egg noodles (or other pasta), cooked and coarsely chopped
1/2 cup   chopped green onions
4 tablespoon   chopped cilantro or basil (or use a combination of the two)
    salt and freshly ground pepper to taste
1 tablespoon   peanut oil, divided
1 tablespoon   dark sesame oil, divided
2 teaspoon   minced garlic
2 teaspoon   grated fresh ginger

1. Combine pork, eggs, noodles, green onions, herbs, salt and pepper in a bowl.

2. Heat half the peanut and sesame oils in an 8- to 10-inch non-stick skillet over medium flame. Stir in garlic and ginger; cook until fragrant, about 1 minute. Raise heat to medium-high. Spread noodle mixture into the skillet, pressing it down and then rounding and evening the outer edges to make a thick “cake.” Cook until bottom is golden-brown and noodle cake is mostly set, 6–8 minutes.

3. Wearing oven mitts, place a large, round heatproof platter over the skillet. Flip the noodle cake over and out onto the platter. Heat remaining oils in the skillet. Slide the noodle cake back into the skillet and cook it until second side is golden-brown and noodle cake is fully cooked, another 3–5 minutes. Slide it back onto the platter and serve hot, cut into wedges.

Copyright by Terese Allen