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1
In a medium bowl, whisk together all of the ingredients. Set aside.
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2
Whisk the basil, chives, sambal oelek, egg, 1 tablespoon canola oil, ginger, salt, and pepper together in a large bowl. Set aside.
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3
Bring a large pot of salted water to boil. Stir in the noodles and cook until al dente, about 3 minutes for fresh noodles or 6 to 8 for dried. Be careful not to overcook. Drain and rinse in cold water. Transfer to the bowl with the basil mixture and toss until well combined.
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4
Heat the remaining 2 tablespoons canola oil in a 10-inch nonstick or cast-iron, slope-sided skillet set over medium-high heat. When the oil shimmers, spread the noodle mixture along with any of the liquid in the bowl evenly across the skillet, pressing it down with the back of a spatula until flat and compact. Cook about 1 minute, then reduce heat to medium. Continue to cook until the cake holds together and is well browned on the bottom, at least 3 more minutes (it's ok to use a wide, flat spatula to peek).
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5
Remove the skillet from the heat. Center an 11-inch or large plate upside down on top of the skillet. Using oven mitts or thick kitchen towels in both hands, quickly invert both the plate and the skillet, letting the noodle cake fall onto the plate. Return the skillet to the heat, add a little more oil if needed, then slide the noodle cake back into the skillet, browned side up. Cook until nicely browned on the bottom (again, it's ok to use a wide, flat spatula to peek). Once browned on both sides, carefully slide the noodle cake onto a cutting board, let rest at least 3 to 4 minutes, then cut into 6 or 8 wedges.
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6
Serve hot or at room temperature with dipping sauce on the side.
