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Crispy Noodle Pancake w/Stir-Fried Veges




Source of Recipe


Chef at World Wide Recipes


Recipe Introduction


Crispy Noodle Pancake with Stir-Fried Vegetables
Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes


List of Ingredients




For the sauce:
1 Tbs (15 ml) peanut or vegetable oil
1 Tbs (15 ml) Chinese rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) maple syrup
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) grated fresh ginger
1-2 cloves garlic, finely chopped
Hot red pepper flakes to taste (optional)

For the noodle pancake:
8 oz (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
3 Tbs (45 ml) peanut or vegetable oil
For the stir-fried vegetables:
3 Tbs (45 ml) peanut or vegetable oil
1 tsp (5 ml) grated fresh ginger
2-4 cloves garlic, thinly sliced
3 scallions (spring onions), green and white parts,
trimmed and cut into 1-inch (3 cm) pieces
1 cup (25 ml) snow peas, trimmed
1 cup (25 ml) sliced mushrooms
1 cup (250 ml) broccoli florets
1 red bell pepper (capsicum), cored, seeded, and
cut into strips
1 green bell pepper (capsicum), cored, seeded, and
cut into strips
1/4 cup (60 ml) sliced water chestnuts

Recipe



Mix the ingredients for the sauce in a small bowl and set aside.
Cook the noodles according to the package directions and drain.
Rinse with cold water and drain again. Place the noodles on a clean kitchen towel, pat dry, and toss with the sesame oil.
Heat the peanut oil in a large skillet (preferably non-stick) over moderate heat and arrange the noodles in a uniform layer in the skillet. Cook covered, shaking the pan occasionally, until the noodles are browned and crispy on the bottom, about 5 minutes. Invert a platter or cutting board over the skillet, invert both, and slide the noodles back into the skillet cooked side up. Cook covered until the bottom is browned, about 3 to 4 minutes. Meanwhile, stir-fry the vegetables by heating the peanut oil in another large skillet over high heat. Saute the ginger, garlic, and scallions for 1 minute, then add the remaining vegetables.
Saute for 2 minutes and stir in the sauce. Continue cooking, stirring constantly, until the vegetables are crisp-tender and coated with the sauce, 2 to 3 minutes. Transfer the cooked noodles to a serving platter, spoon the vegetables on top, and serve immediately.