by Dhruva Joshi
This recipe has been viewed 3948 times
Chinese noodles are double cooked, first in water and then in a frying pan until crisp and brown.
- Heat 1 tbsp of the oil in a wok, add the garlic and ginger and sauté for 1 minute, making sure not to brown the garlic. Add the asparagus and half of the water, mix well and simmer for 2 minutes.
- Add the cornflour mixture, soya sauce and black beans to the simmering vegetables, mix well and boil for a few seconds.
- Add the spinach and stir until it wilts.
- Remove from the flame and keep aside.
- Heat the remaining olive oil in a another pan over high heat. Divide the noodles into four mounds, and place the mounds of pasta in the hot frying pan.
- Flatten the mounds in the frying pan so that more surface area will brown, reduce the heat to medium high, and fry the cakes for at least 5 minutes, until they develop a golden-brown crust on the bottom.
- Turn the cakes over, and fry them for 3 minutes.
- While the noodle pancakes cook, reheat the vegetables and the sauce slightly.
- Add the sesame oil, salt and pepper to the vegetable mixture.
- Place the noodle pancakes on plates, with the sauce and vegetables over and around the pancakes, and serve.
This recipe was contributed by Dhruva Joshi on 22 Oct 2012
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