1/2 lb Noodles
1 tb Oil
4 tb Oil
1. Parboil noodles as in “Parboiled Noodles #1/#2”; then toss in oil.
2. Heat remaining oil. Add noodles, arranging them like a thick pancake,
and brown lightly over medium-low heat.
3. Turn the pancake over and cook the other side. (The pancake is done when
it is brown and crispy on both sides but soft in the middle.) Remove from
pan and keep warm.
4. Stir-fry any of the toppings below. Then pour over the pancake and
serve.
NOTE: When larger quantities of noodles are used, they’re easier to handle
if divided up and cooked as separate pancakes. If the noodle pancakes are
not to be used immediately, they can be kept warm in a slow oven.
VARIATIONS:
1. For the oil in step 1, substitute 1 teaspoon sesame oil.
2. Instead of making noodle pancakes, divide the noodles in smaller
quantities, roll them up like shredded wheat biscuits, and brown on each
side as above. NOODLE PANCAKE TOPPINGS (see recipe):
1. Noodle Pancake Chicken Liver Topping
2. Noodle Pancake Stir-Fried Pork Topping
3. Noodle Pancake Pork/Shrimp Topping
4. Noodle Pancake Stir-Fried Subgum Topping
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
4 Servings