Chang's noodle cake with oyster sauce

Tasteful Chang’s noodle cake with oyster sauce Recipe

These tasty crab and pea noodle cakes will take your taste-buds on an Asian food journey.
Chang's noodle cake with oyster sauce
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 6 person.


  • 125g Chang’s Egg Noodles

  • 1 teaspoon sesame oil

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, crushed

  • 1 tablespoon grated ginger

  • 1 onion, finely chopped

  • 1 red capsicum, seeds removed, diced

  • 4 spring onions, finely sliced on diagonal

  • 1 cup frozen peas

  • 125g can corn kernels

  • 340g canned crabmeat, well drained

  • 10 eggs

  • 1 tablespoon light soy sauce

  • 1/3 cup chopped coriander leaves

  • Chang’s Original Oyster Sauce, to serve


  • Step 1

    Preheat the oven to 180°C.

  • Step 2

    Cook the noodles according to packet instructions. Drain, refresh, then toss in the sesame oil.

  • Step 3

    Heat half the vegetable oil in a frypan over medium heat. Fry the garlic, ginger and onion, stirring often, for 1-2 minutes until softened. Add capsicum and half the spring onions, and cook, stirring, for a further 1-2 minutes or until softened. Add the peas and corn, and cook, stirring, for another minute. Remove from the heat, add the crabmeat and season with salt and pepper.

  • Step 4

    Beat eggs and soy sauce until combined. Stir in crab mixture, noodles and coriander.

  • Step 5

    Heat the remaining vegetable oil in a 23cm ovenproof nonstick frypan.

  • Step 6

    Pour in the egg mixture and then reduce heat to low. Cover the top of the frypan with a baking sheet or lid and cook for 5 minutes.

  • Step 7

    Remove the sheet or lid and place the frypan in the oven. Bake for 10-15 minutes or until set. Remove from oven and allow to cool slightly.

  • Step 8

    Invert the noodle cake onto a large plate and cut into wedges. Serve warm, drizzled with some oyster sauce and garnished with the remaining spring onions.

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