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Eight Measure Noodle Pancake

Gadget.Cook's picture
  Dried black mushrooms 6
  Chicken broth 1⁄3 Cup (5.33 tbs)
  Soy sauce 3 Tablespoon
  Sesame oil 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Egg noodles 1 Pound (1 Package)
  Vegetable oil 5 Tablespoon
  Chinese sausages 4 Ounce, thinly sliced
  Celery stalks 2 , cut into pieces
  Red bell pepper 1⁄2 Small, seeded and cut into matchstick pieces
  Bean sprouts 2 Cup (32 tbs)
  Green onions 2 , cut into 2-inch slivers (Including Tops)
  Cornstarch/Mixed with 2 tablespoons water 4 Teaspoon, mixed

Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Set aside.
Combine sauce ingredients in a small bowl and set aside.
In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Drain well.
Place a wide frying pan with a nonstick finish over medium-high heat until hot.
Add 1 tablespoon of the oil, swirling to coat surface.
Spread half the noodles over bottom of pan.
Press noodles to form a firmer pancake.
Cook for 5 minutes or until bottom is golden brown.
Carefully turn noodles over in one piece.
Add 1 more tablespoon oil and cook for 5 minutes longer or until bottom is golden brown.
Remove noodle pancake to a large heatproof serving platter and keep warm in a 200°F oven while cooking remaining noodles with 2 more tablespoons of the oil.
Place a wok or wide frying pan over high heat until hot.
Add the remaining 1 tablespoon oil, swirling to coat sides.
Add sausages and mushrooms and stir-fry for 1 minute.
Add celery and bell pepper and cook for 1 minute.
Add bean sprouts, green onions, and sauce and cook for 1 minute.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Summary

Main Dish

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Eight Measure Noodle Pancake Recipe