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Crusty Noodle Cakes

Flavors.of.Asia's picture
  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.
Drain well.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 200

% Daily Value*

Total Fat 23 g35.4%

Saturated Fat 4.3 g21.3%

Trans Fat 0.1 g

Cholesterol 151.2 mg50.4%

Sodium 7012.8 mg292.2%

Total Carbohydrates 136 g45.3%

Dietary Fiber 5.9 g23.8%

Sugars 3.4 g

Protein 25 g51%

Vitamin A 2.2% Vitamin C

Calcium 6.3% Iron 19%

*Based on a 2000 Calorie diet

Crusty Noodle Cakes Recipe