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My review
Chinese Noodle Pancakes with Asparagus
Jen
"These noodle cakes have a yummy, crispy outside and a soft inside. Mmmmm. If you'd like to spice things up, replace the dark sesame oil with hot chile sesame oil."
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Ingredients
40 m servings 513 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- In a large pot of water boil noodles until al dente. Drain well. Rinse with cool water until the noodles are cool.
- Break off the tough ends of the asparagus, and cut the rest of the spears into 2-inch lengths. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the garlic and ginger, saute for 1 minute, make sure not to brown the garlic. Add the asparagus and 1/2 cup water. Simmer for 2 minutes.
- Put the cornstarch into a small mixing bowl, stir in the remaining 1/2 cup water and the rice wine or sherry. Stir well. Add this mixture, the soy sauce, and the fermented black beans, if you're using them, to the simmering vegetables. Let the sauce boil for a few seconds, add the spinach and stir until it wilts. Remove the skillet from the heat
- Heat the remaining oil in a skillet over high heat. Divide the noodles into four mounds, and place the mounds of noodles 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 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.
Nutrition Facts
Per Serving: 513 calories; 12.5 g fat; 93.6 g carbohydrates; 16.6 g protein; 0 mg cholesterol; 497 mg sodium. Full nutrition
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Reviews
Read all reviews 711 Ratings
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Most helpful positive review
5/1/2002
Wow!! This is now one of my favorite recipes, and it really impresses a crowd! I made them exactly as directed, except for cooking the noodle pancakes over medium-high heat, not high. They we...
Most helpful critical review
10/15/2009
Loved the sauce - not crazy about the noodle pancakes.
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5/1/2002
Wow!! This is now one of my favorite recipes, and it really impresses a crowd! I made them exactly as directed, except for cooking the noodle pancakes over medium-high heat, not high. They we...
3/19/2001
This was a surprisingly tasty and satisfying dish. I added a pinch of sugar to the soy sauce and black bean sauce, and I also threw in some cubed tofu to make it a main course dish. The asparagu...
3/3/2006
Very yummy and different. I wasn't sure if I had the right noodles, and I needed to really press them down while cooking to get them to stay together as pancakes, but the end result was a very ...
5/17/2000
I love this recipe! I have a passion for asparagus and this one is great.
6/24/2009
Fun to make! The ingredients can be varied easily based on what I have at home!
2/27/2009
I would give this five stars but I thought the sauce lacked a bit of flavor. During the last step I stirred in a couple of tablespoons of black bean garlic sauce...just what it needed! These wer...