Chinese Pancakes

by Dhruva Joshi

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Chinese noodles are double cooked, first in water and then in a frying pan until crisp and brown.

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Chinese Pancakes recipe - How to make Chinese Pancakes

Chinese Mini Meals

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
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Ingredients

450 gms whole wheat noodles , boiled
250 gms asparagus , cut into 2"
2 tbsp olive oil
2 garlic (lehsun) cloves , crushed
1 tsp crushed ginger (adrak)
225 ml water
1 tbsp cornflour dissolved in 5 tbsp water
2 tbsp soy sauce
1 tbsp fermented black beans
225 gms spinach (palak)
1 tsp sesame (til) oil
salt and freshly ground black pepper powder to taste

Method

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.