Chef Pang grew up in Hawaiʻi enjoying the freshest island ingredients in his father and grandmother’s Chinese kitchen. With a culinary career spanning over four decades taking him throughout Asia, South America and across the United States as a chef with Westin Hotels, Chef Pang returned home to Hawaiʻi in 1996 to lead the culinary programs at Fairmont Kea Lani in Wailea, Maui.
Pang oversees the luxury resort’s five dining venues and one market, banquet and catering as well as, developed the concept for the resort’s signature restaurant – Kō. Chef Pang was a perfect addition to our Cooking Hawaiian Style family because of his commitment to buying local produce and supporting Maui agriculture.
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Mauna Harvest Cake Noodle by Chef Tylun Pang
- 1/4 Cup KULA ONIONS 1 INCH DICED
- 8 HAMAKUA ALII OR SHIITAKE MUSHROOMS STEM REMOVED AND SLICED
- 1/4 Cup OTANI FARMS RAINBOW CARROTS (1/8 INCH ROUND SLICES)
- 1/4 Cup ZUCCHINI (1/4 INCH HALF ROUND SLICES)
- 1 Cup BABY BOK CHOY, CUT INTO 1 INCH PIECES
- 1/4 Cup RED BELL PEPPER, DICED 1 INCH
- 8 Oz. HONG KONG STYLE EGG NOODLE FRESH
- 2 +2 TABLESPOONS MAUI SUN FLOWER OIL
- 2 Cups CHICKEN OR VEGETABLE STOCK
- 2 Tbsp. OYSTER SAUCE
- 1 Tbsp. SOY SAUCE
- 1 tsp SALT
- 1/4 Tsp PEPPER
FOR THE CORNSTARCH SLURRY:
- 3 Tbsp. CORNSTARCH
- 1/2 Cup WATER
- PREPARE VEGETABLES PER INSTRUCTIONS ON THE INGREDIENT LIST.
- FILL LARGE POT WITH WATER AND BRING TO A BOIL.
- ADD THE NOODLES AND BOIL FOR A MINUTE THEN POUR INTO A COLANDER AND DRAIN WELL.
- HEAT TWO TABLESPOONS OF OIL IN A WOK OVER MEDIUM HIGH HEAT. WHEN THE OIL IS HOT ADD THE COOKED DRAINED NOODLES.
- SPREAD THEM OVER THE BOTTOM OF THE WOK SO THEY FORM A CAKE OR PANCAKE.
- COOK THEM UNTIL THE NOODLES ARE CRISP AND BROWN ON THE BOTTOM THEN FLIP THEM OVER AND DO THE SAME ON THE OTHER SIDE.
- REMOVE THE NOODLE CAKE TO A CUTTING BOARD AND CUT INTO SERVING PORTIONS THEN ARRANGE ON A PLATTER.
- ADD THE OTHER 2 TABLESPOONS OF OIL TO THE WOK PLACE ON HIGH HEAT.
- ADD THE VEGETABLES TO THE HOT WOK AND STIR FRY FOR TWO MINUTES KEEPING THEM CRISP.