This is my sister-in-law. Inexplicably, she dislikes cake. I have tried to find acceptable replacements for cake over the years, and then I recently stumbled across this idea on the internet. Like a cake surrounded with ladyfingers, this “cake” has long-life noodles surrounded with spring rolls. This is a lot easier than it looks. I simply used the same filling for the spring rolls as for the noodles. Meat optional.
Cake Not-Cake (ha!)
Ingredient List for Filling (Make double for both spring rolls and for long-life noodles)
1 package Long life noodles (available dried at Asian groceries)
1 small package Bean threads (available dried at Asian groceries)
2 cups Celery, cut into matchsticks
1 1/2 Carrots, cut into matchsticks
6 Chinese mushrooms (available dried at Asian groceries), soaked in hot water to soften, about 1 hour
1 Red sweet pepper, cut into matchsticks
1 small head of cabbage, shredded
1 cup bean sprouts
1 package of large spring roll skins, thawed, if frozen.
1/4 to 1/3 cup pork, chicken, or beef slivers (optional), tossed in a little soy sauce, optional
2-4 tablespoons oil
Salt and pepper to taste
Sauce for Long Life Noodles
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1/2 teaspoon coconut sugar
1 teaspoon sesame oil
Make the sauce and set aside. Soak the mushrooms in hot water and set aside. Soak the bean threads in hot water and set aside. When the mushrooms have softened, trim the stems and discard them. Slice the caps into strips. Drain the softened bean threads when they become softened and begin to look translucent. If using, season the meat with a 1/2 tablespoon soy sauce, and set aside.
Make filling. Use a wok or a large 12-inch skillet. If using, sauté the meat strips in 1 tablespoon oil. Remove meat to a plate and set aside. Heat cabbage in 2 tablespoons oil until softened and shiny. Add the carrots and mushrooms, cooking until crisp-tender. Add the celery, peppers, bean sprouts and cook until crisp-tender. Salt and pepper to taste. DO AHEAD: one day before, make the filling and cool to room temperature. Then refrigerate, covered.
Divide mixture in half, reserving one half in a large bowl. Push the remaining mixture in the skillet to the sides. Add the drained bean threads to the center of the wok/skillet. Cook stirring until the noodles become completely transparent. Cut in the vegetable mixture. Add salt and pepper to taste. Scrape bean thread-vegetable mixture into another large bowl to cool.
Make the spring rolls. When the bean thread-vegetable mixture has cooled, prepare a dinner plate, a small bowl of water, and a baking tray lined with parchment. Roll up spring rolls around a mound of filling. Continue until all the filling is used up. Put each spring roll on the prepared baking tray and cover with a damp cloth to prevent them from drying up. If you are using a 7-inch springform pan, you will need 13 spring rolls each about 1.5 inches wide and about 4 inches tall. Heat four tablespoons oil in a small skillet. Prepare another baking tray doubled lined with paper towels and a wire cooling rack set on top. When the oil is hot, dip the tip of a wooden chopstick in the oil. When bubbles quickly gather around the tip, the oil is hot enough. Fry the spring rolls two at a time, turning quickly to ensure even browning. Remove to the prepared baking tray to drain and cool. DO AHEAD: make the spring rolls a day before and refrigerate when cooled.
Make the long life noodles about half an hour before serving. Boil a large pot of water. When boiling add the noodles and cook according to package directions. Drain and rinse in cool water. Add the remaining oil to the wok/skillet and heat the oil until hot but not smoking. Add the noodles and stir to coat in oil. Return the reserved vegetable mixture to the wok/skillet and mix in with the noodles. Pour over the sauce and toss noodles. Set aside to keep warm.
Assemble the cake not-cake. About 15 minutes before serving, reheat the spring rolls in the oven on a baking tray lined with foil. Mound the noodles in the center of the spring form pan. Arrange the spring rolls around the circumference. Serve with Thai sweet chili sauce.
Foodie Joanie 