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Noodle Pancakes With Meat Sauce

Magical.Palate's picture
Ingredients
For sauce
  Chicken broth 1⁄2 Cup (8 tbs)
  Oyster sauce 2 Tablespoon
  Soy sauce 1 Tablespoon
  Sesame oil 1 Teaspoon
  White pepper 1⁄8 Teaspoon
For marinade
  Soy sauce 2 Teaspoon
  Dry sherry/Chinese rice wine 2 Teaspoon
  Cornstarch 1 Teaspoon
  Lean ground turkey 1⁄2 Pound
  Egg noodles 1⁄2 Pound (Fresh)
  Vegetable oil 3 Tablespoon
  Minced garlic 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Chinese sausage 2 Ounce, coarsely chopped (1 Sausage)
  Coarsely chopped water chestnuts 1⁄2 Cup (8 tbs)
  Green onion with tops 2 , finely chopped
  Cornstarch 2 1⁄2 Teaspoon, dissolved in 5 teaspoons water
  Water 5 Teaspoon (For Dissolving The Cornstarch)
Directions

1. Combine the sauce ingredients in a small bowl; set aside. Combine the marinade ingredients in a medium bowl. Add the turkey, mix well, and set aside for 30 minutes.
2. Cook the noodles according to package directions until tender but firm to the bite. Drain, rinse under cold running water, and drain again.
3. Preheat the oven to 200°. Place a wide frying pan with a nonstick finish over medium-high heat until hot. Add 2 teaspoons of the vegetable oil, swirling to coat the surface. Spread half the noodles over the bottom of the pan. Press the noodles into a firm pancake about 8 inches in diameter. Cook until the bottom is golden brown, about 5 minutes. With a wide spatula, carefully turn the pancake over. Add 1 more teaspoon of vegetable oil around the edges of the pan and cook until the other side is golden brown, about 3 more minutes. Remove the noodle pancake to a large heatproof serving platter and keep it warm in the oven. Repeat with the remaining noodles and 1 more tablespoon of vegetable oil.
4. Place a wok or wide frying pan over high heat until hot. Add the remaining tablespoon of vegetable oil to the wok. Add the garlic, red pepper, and sausage and cook, stirring, for 1 minute. Add the turkey and stir-fry until it is lightly browned and crumbly, about 2 minutes. Add the water chestnuts and green onions and cook 1 minute. Stir in the sauce and add the cornstarch solution. Cook, stirring, until the sauce boils and thickens. Spoon the meat mixture over the noodle pancakes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Dish: 
Pancake
Ingredient: 
Turkey

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