Hoisin-Glazed Chicken or Shrimp over Crispy Noodles

10 oz package Asian noodles 1/2 cup hoisin sauce 20 oz can pineapple chunks, save the juice 7 tbsp vegetable oil 1 tsp red pepper flakes 1 & 1/2 cup green beans 1 lb large shrimp, peeled & deveined OR 1 lb chicken breast, (3 average sized) cut into bite sized pieces 3 cloves garlic, minced

1) In a pot of boiling water, cook the noodles according to package directions; drain, then press into a greased 9-inch pie pan. Let cool slightly. 2) In a bowl, stir together the hoisin, 1/2 cup pineapple juice, 2 tbsp oil & the red pepper flakes.

3) In a large skillet, heat 3 tbsp oil over medium heat. Slide the noodle cake into the pan & cook until deep golden underneath, about 5 min. Flip the noodle cake & cook until browned underneath, another 5 min. Set aside.

4) In another skillet, heat 1 tbsp oil. Add the pineapple chunks & green beans, stirring occasionally until the pineapple is browned and the beans begin to blister. Set aside. Add 1 tbsp oil, the shrimp or chicken, & garlic to the pan. Cook for 1 min.

5) Stir in the hoisin mixture, the rest of the pineapple juice, green beans & pineapple. Cook until the shrimp are opaque, or the chicken is no longer pink. Serve on top of the crispy noodle cake.