Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, cook the noodles according to package directions; drain, then press into a greased 9-inch pie pan. Let cool slightly.

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  • Meanwhile, in a medium bowl, stir together the hoisin, 1/2 cup pineapple juice, 2 tablespoons oil and the crushed red pepper.

  • In a large nonstick skillet, heat 3 tablespoons oil over medium heat. Slide the noodle cake into the pan and cook until deep golden underneath, about 5 minutes. Carefully flip the noodle cake and cook until browned underneath, about 5 minutes.

  • In a large skillet, heat 1 tablespoon oil over high heat. Add the pineapple chunks and green beans and cook, stirring occasionally, until the pineapple is browned and the beans begin to blister, 2 to 3 minutes; transfer to a plate. Add the remaining 1 tablespoon oil, the shrimp and garlic to the pan and cook for 1 minute. Stir in the hoisin mixture and the reserved pineapple and green beans, lower the heat to low and cook until the shrimp are opaque, about 2 minutes. Spoon the shrimp mixture on top of the crispy noodle cake and serve immediately.

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