Instant Noodle Mie Goreng Cake
This Mie Goreng Cake is as easy as pie! Simple to make and assembles in less than an hour. Top it off with all your favourite things and Voila, you’ve got yourself a beautiful and delicious homemade instant noodle birthday cake.
Servings: 6 persons
Ingredients
- 4 packets Mie Goreng instant noodles
Seafood toppings
- Japanese marinated jellyfish
- Peeled cold prawns
- Ikura fish roe
- Some spring onions (finely chopped)
Instructions
- Cook and season the Mie Goreng instant noodles. Leave out the chilli oil seasoning for a less spicy palate.
- Fill a 6-inch tube (no need to grease) with the well tossed Mie Goreng.
- Let the noodle set in the tube pan for at least 30 minutes.
- Gently unmould from the tube pan and decorate with the seafood toppings.
- Serve immediately.
Video
Notes
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Tips
- I used my 6-inch tube pan which was perfect. Its hollowed centre gave an eternal ring and once adorned with seafood, my Mie Goreng Cake looked simply gorgeous.
- You can also use a standard baking tin - round, square or rectangular, it would all work except you might have to adjust the amount of noodles for the different tins. The noodles actually set well in the pan - give it at least 30 minutes.
- Once the structure is established, the noodles strands basically interlock and create a holding tension which helps to retain its shape after unmoulding. To set well, make sure to only use the long noodle strands and discard broken bits before cooking.
- Have a little extra sauce ready on the side and dollop a couple of spoonfuls to loosen up the noodles once it is sliced and it’s ready to serve.