Ingredients for Chinese Noodle Pancakes with Asparagus recipe
1 pound fresh Chinese wheat
noodles
1/2 pound fresh asparagus
2 tablespoons canola oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
root
1 cup water
1 tablespoon cornstarch
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1 tablespoon fermented black
beans
8 ounces spinach with stems,
rinsed
2 teaspoons dark sesame oil
salt and pepper to taste
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 cakes cook, reheat the vegetables and the sauce
slightly. Add the sesame oil, salt and pepper to the vegetable
mixture. Place the noodle cakes on plates, spoon the sauce and
vegetables over and around the cakes, and serve.
