Crusty Noodle Cakes
|Water||6 Cup (96 tbs)|
|Instant chicken bouillon granules||2 Tablespoon|
|Medium noodles||2 Cup (32 tbs)|
|Cooking oil||1 Tablespoon|
In large saucepan or Dutch oven combine water and chicken bouillon granules; bring to boiling.
Add noodles; boil for 8 to 10 minutes or till tender.
Divide noodles into four portions.
With hands, shape and press each portion into a 3-inch patty.
Let dry about 30 minutes.
Pour cooking oil into wok or skillet to depth of 1/2 inch; heat oil.
Fry noodle patties in hot oil for 3 to 4 minutes or till golden and crusty, turning once.
Drain on paper toweling.