Spicy Thai Basil Noodle Cake

• For the dipping sauce:
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon Sriracha sauce, to taste
• 1 tablespoon toasted sesame oil
• 1 tablespoon granulated sugar
• 1 teaspoon peeled and grated fresh ginger
• For the noodle cake:
• 3 tablespoons loosely packed, minced fresh Thai basil (or other type of basil)
• 2 tablespoons loosely packed, minced fresh chives
• 2 tablespoons sambal oelek, or to taste
• 1 large egg, lightly beaten
• 3 tablespoons canola oil, divided, plus more as needed
• 1/2 teaspoon peeled and grated fresh ginger
• 1 pinch each kosher salt and freshly cracked black pepper, or to taste
• 9 ounces fresh or dried, uncooked lo mein or ramen noodles or leftover noodles (or other egg noodle such as Buitoni angel hair)

1. In a medium bowl, whisk together all of the ingredients. Set aside.
2. Whisk the basil, chives, sambal oelek, egg, 1 tablespoon canola oil, ginger, salt, and pepper together in a large bowl. Set aside.
3. Bring a large pot of salted water to boil. Stir in the noodles and cook until al dente, about 3 minutes for fresh noodles or 6 to 8 for dried. Be careful not to overcook. Drain and rinse in cold water. Transfer to the bowl with the basil mixture and toss until well combined.
4. Heat the remaining 2 tablespoons canola oil in a 10-inch nonstick or cast-iron, slope-sided skillet set over medium-high heat. When the oil shimmers, spread the noodle mixture along with any of the liquid in the bowl evenly across the skillet, pressing it down with the back of a spatula until flat and compact. Cook about 1 minute, then reduce heat to medium. Continue to cook until the cake holds together and is well browned on the bottom, at least 3 more minutes (it's ok to use a wide, flat spatula to peek).
5. Remove the skillet from the heat. Center an 11-inch or large plate upside down on top of the skillet. Using oven mitts or thick kitchen towels in both hands, quickly invert both the plate and the skillet, letting the noodle cake fall onto the plate. Return the skillet to the heat, add a little more oil if needed, then slide the noodle cake back into the skillet, browned side up. Cook until nicely browned on the bottom (again, it's ok to use a wide, flat spatula to peek). Once browned on both sides, carefully slide the noodle cake onto a cutting board, let rest at least 3 to 4 minutes, then cut into 6 or 8 wedges.
6. Serve hot or at room temperature with dipping sauce on the side.

dipping sauce, soy sauce, rice vinegar, sriracha sauce, sesame oil, sugar, ginger, cake, basil, chives, sambal oelek, egg, canola oil, ginger, salt, ramen noodles

Taken from food52.com/recipes/33872-spicy-thai-basil-noodle-cake (may not work)