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Noodle Cakes with Coconut-Beef Stir-Fry

Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
Yield 4 servings


  • 1 (16-ounce) package Chinese-style egg noodles
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • Coconut-Beef Stir-fry
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Cook noodles according to package directions; drain. Drizzle with soy sauce, tossing to coat.

  2. Place oil in a nonstick skillet over medium-high heat until hot; spread half of noodles in skillet. Cook, without stirring, 6 to 8 minutes or until crisp, turning once. Repeat with remaining noodles. Serve with Coconut-Beef Stir-fry; garnish, if desired.