2 People

25 minutes


Ivy Chan
Yau Master Ltd

Veggie noodle cake


100g cabbage, finely sliced
50g fine, white plain noodles
20g cornstarch
5 mushrooms, finely sliced
3 eggs
1 carrot, finely sliced
500ml water
1½ tablespoons oil
1 teaspoon sesame oil
Pinch of salt


Large bowl
Chopping board
Sharp knife


  1. Put the water in the saucepan. Bring to a boil. Add the noodles and cook according to the instructions on the packet.
  2. Heat ½ tablespoon of oil in the wok. Add the mushrooms. Fry for 3 minutes.
  3. Add the cabbage and carrot. Fry for 5 minutes.
  4. Put the drained noodles, sesame oil, cornstarch, eggs and a pinch of salt in the large bowl. Mix well.
  5. Add the cooked vegetables to the noodle mixture. Stir thoroughly.
  6. Heat the remaining oil in the wok. Pour in the noodle mixture and flatten it into a cake.
  7. Cook the noodle cake for 2 minutes on one side until golden brown. Carefully flip the cake over and cook for 2 minutes on the other side. Serve whole or cut into slices.

   Cooking Tips

  • Glass noodles can be used as an alternative to plain noodles.
  • Experiment with different types of leafy greens and mushrooms. Other vegetables also work well in this dish.
  • Try making individual, smaller sized noodle cakes. These make a great snack for children!

Nutrition Advice

  • Like broccoli and kale, cabbage is a cruciferous vegetable that is high in vitamin C and K. To avoid losing too much vitamin C and other water-soluble vitamins during cooking, steam, stir-fry or microwave.
  • Carrot is a rich source of vitamin A, in the form of beta-carotene, which is good for skin and eye health. Its high dose of antioxidants help to reduce cancer and cardiovascular disease risks.
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