-
1
Stir cornstarch and 1 tablespoon cold water in small bowl to blend.
-
2
Mix in soy sauce, sugar, and sesame oil.
-
3
Blanch bean sprouts in large pot of boiling salted water 10 seconds.
-
4
Using large slotted skimmer or sieve, transfer sprouts to colander.
-
5
Rinse under cold water to cool quickly.
-
6
Add noodles to same pot of boiling water and cook until just tender but still firm to bite, about 5 minutes.
-
7
Drain well; rinse with cold water and drain again, tossing to release as much water as possible.
-
8
Heat 1 tablespoon peanut oil in heavy large wok or skillet over medium-high heat.
-
9
Add ginger, garlic, and minced green onions.
-
10
Saute 1 minute.
-
11
Add carrots, snow peas, and pork.
-
12
Stir-fry until carrots are just crisp-tender, about 2 minutes.
-
13
Mix in bean sprouts, noodles, and green onion tops.
-
14
Stir-fry 1 minute.
-
15
Stir cornstarch mixture to reblend and add to wok.
-
16
Cook until sauce thickens, stirring often, about 2 minutes.
-
17
Season with salt and pepper.
-
18
Transfer noodle mixture to large bowl and cool.
-
19
(Can be made 2 hours ahead.
-
20
Let stand at room temperature.)
-
21
Heat 2 tablespoons peanut oil in heavy large nonstick skillet over medium heat.
-
22
Add noodle mixture.
-
23
Cook until bottom of noodle cake is brown and crusty, occasionally pressing to compact and shaking pan to prevent sticking, about 5 minutes.
-
24
Turn cake out onto rimless baking sheet, browned side up.
-
25
Add remaining 1 tablespoon oil to skillet and heat.
-
26
Slide noodle cake back into skillet, browned side up.
-
27
Cook until bottom is brown and crusty, about 6 minutes.
-
28
Slide noodle cake out onto platter.
-
29
Cut into wedges and serve.
-
30
*Thin, spaghetti-like noodles, available at Asian markets and in the Asian foods section of many supermarkets.
