Créé avec l’IA
Golden Pan-Fried Butter Noodle Cakes
20 min 488 kcal par portion Moyen
Ingrédients
4 Portions
- Halal-certified instant noodles2 packs
- Whole milk120 milliliters
- Butter20 grams
- Water500 milliliters
- Salt1 gram
Instructions
- 1
Bring 500 milliliters of water to a boil in a medium saucepan.
- 2
Add the instant noodles without the seasoning packets and cook for about 2 minutes, or until just flexible but still slightly firm.
- 3
Drain the noodles thoroughly, then return them to the saucepan over low heat.
- 4
Add the whole milk and salt. Cook for 2–3 minutes, stirring frequently, until the noodles absorb most of the milk and become sticky enough to hold together.
- 5
Remove the saucepan from the heat and let the noodles cool for 5 minutes.
- 6
Divide the noodles into 4 equal portions. Press each portion firmly into a compact, flat cake approximately
- 7
5 centimeters thick.
- 8
Melt 10 grams of butter in a large nonstick frying pan over medium heat.
- 9
Place the noodle cakes in the pan and cook for 3–4 minutes, pressing them gently with a spatula, until their bottoms are crisp and golden brown.
