Spicy Thai Basil Noodle Cake

Noodle Cake

If you pull back on the sambal oelek chile paste, this Thai Basil Noodle Cake is the closest I come to making kid food. Adults love it too, but I love to watch kids gobble it up.

Spicy Thai Basil Noodle Cake 

Print This Recipe Total time Yield 6–8Source Adapted from Jean-Georges VongerichtenPublished
Noodle Cake


  • 9 ounces fresh, uncooked lo mein noodles (egg noodles, preferably not dried)
  • ¼ cup minced fresh Thai Basil (can substitute any basil you like)
  • 2 tablespoon minced fresh chives
  • 2 tablespoon sambal oelek (optional, or to taste)
  • 1 egg (lightly beaten)
  • 1 pinch each kosher salt and freshly cracked black pepper
  • 3 tablespoon peanut or canola oil (plus more as needed)
  • Sriracha sauce (optional)


Bring a large pot of salted water to boil. Add the noodles and cook until softened and pliable, about 2 or 3 minutes for fresh (longer for dried). Drain, rinse in cold water, then drain again well.

Toss the noodles with the Thai basil, chives, sambal oelek, egg, 1 tablespoon oil, salt, and pepper; taste and adjust seasoning as necessary.

Line the bottom of a heavy 10-inch cast-iron skillet with remaining 2 tablespoons oil; turn the heat to medium-high. When the oil shimmers, add the noodle mix. Spread it evenly across the bottom of the skillet and press it down a little with your hands or the back of a spatula.

Cook for about 1 minutes, then reduce the heat to medium and continue to cook until the cake is holding together and is nicely browned on the bottom, at least 3 more minutes. Flip the noodle cake onto a plate, add a little more oil if needed, and slide the noodle cake back into skillet browned side up. Cook on the other side until nicely browned (it’s ok to use a wide flat spatula to peek). Carefully remove the noodle cake to a cutting board and cut into 6 or 8 slices.

Serve hot or at room temperature with Sriracha sauce on the side if using.