Crispy Noodle Pancake
1/3 pound fresh chinese egg noodles
1. Cook noodles in a large pot of boiling water (not salted) until aldente, about 2 minutes. Drain. Rinse noodles in cold water and place in a large bowl. Toss with 1 teaspoon oil, chives and chile paste. 2. In a 10-inch nonstick skillet, heat remaining 3 teaspoons oil over medium-low heat. Add noodles, pressing them flat with a spatula to form a pancake. Cook until crisp and browned on the bottom, about 8 minutes. Invert the pancake onto a large plate and slide it back into the skillet. Cook until crisp and browned on the other side, about 6 minutes more. Slide pancake onto a cutting board and cut into quarters. Cover with aluminum foil to keep warm.
Contributor: Eating Well, September 1997
Yield: 4 servings
Preparation Time: 0:00
Replacement Dinnerware Service
If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Online and replace the missing pieces before anyone knows that they were missing!
Kathy's Online Sales
And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.
A new Tip each time you Visit