Eight Measure Noodle Pancake

Gadget.Cook's picture

Dec. 22, 2010


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
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