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.
- 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.