Appears in Cook's Illustrated March/April 2003, America's Test Kitchen TV
For an exciting textural element for our stir-fry, we set out to master the technique for a quick noodle pancake.
We wanted a noodle cake recipe that would produce a crisp and crunchy exterior with a tender and chewy middle. Fresh Chinese egg noodles gave us the most cohesive cake and the crunchiest exterior. A nonstick skillet was crucial, and we foun...