Best Chinese Noodle Pancakes With Asparagus Recipes

SHOU ZHUA BING (CRISPY CHINESE PANCAKES)

Steps:

• In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.
• In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.
• Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat. Brush a thin layer of the roux all over the dough, and then sprinkle it sparingly with sesame seeds, chopped scallion, and salt.
• Start on one end and roll the dough up. Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that's between 1/4-1/2" thick. It's ok of the outer edges break open a bit. Repeat for each pancake.
• At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There's no need for thawing when you want to cook them.
• Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don't pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.
• To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it's golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.

CHINESE SCALLION PANCAKES

Steps:

• Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

MUSHROOMS, ASPARAGUS AND SHRIMP OVER EGG NOODLES

Steps:

• Cook asparagus until tender in a large pot of boiling water. Remove with tongs and place in a bowl of cold water, this will stop the cooking process. Set aside.
• Cook egg noodles in the same pot of boiling water according to package directions. Drain and set aside.
• Add 1 tbsp of oil to a hot large pan or wok. Add garlic and shrimp, cook until shrimp are pink. Remove shrimp from pan using tongs, set aside.
• Add remaining oil to the pan. Add mushrooms and saute just until starting to brown, about 3 minutes. Return shrimp to the pan, and add asparagus, cherry tomotoes, black pepper and soy sauce to taste. Cook another 1-2 minutes.
• Add mushroom mixture to noodles and toss to blend. Serve hot.

CHINESE BEEF AND ASPARAGUS WITH BLACK BEAN SAUCE

Steps:

• Prepare the asparagus by washing, breaking the stem at the "natural" break point and slice diagonally into 1/2 to 1 inch pieces.
• (OPTIONAL: Steam the asparagus pieces for 3-4 minutes.) Put aside.
• Combine the marinade ingredients in a small bowl (soy sauce, ginger, sherry and cornstarch) then add the sliced meat. Mix well and let sit for about 15 minutes, stirring occasionally if you wish.
• Head a wok or large frying pan, add the oil. When it is is just beginning to smoke, add the meat, laying each piece on one side in the pan, Do not turn but cook over high heat for a moment, until the one side begins to brown. Toss-stir the meat for a moment and remove from the pan, allowing the oil to drain back into the pan. You may want to do this in two batches to keep the meat sizzling.
• Heat the pan to hot again and add the garlic. Stir-fry for a minute then add the rinsed, chopped black beans and stirfry another bit. Add the asparagus, toss with the vegetables then add the other T of soy sauce and the pinches of sugar and salt. Stirfy until the asparagus is done to your liking (probably about 5 minutes if you didn't steam it first; less if you did).
• Add the meat and its drippings and the chicken broth. Stir to make a sauce, then serve.

SESAME NOODLES WITH ASPARAGUS TIPS

Steps:

• Mix the marinade ingredients together, stirring to dissolve the sugar.
• Bring a large pot of water to a boil. Add salt and the asparagus.
• Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
• Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
• Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus.
• Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions and sesame seeds.

ASIAN NOODLES WITH ASPARAGUS AND SHRIMP

Steps:

• Cook noodles according to package directions, omitting salt and fat.
• Meanwhile, combine chicken broth and the next 6 ingredients, stirring well.
• Heat vegetable oil in a large nonstick skillet over med-high heat.
• Add in garlic; stir/saute 45 seconds; add in asparagus; stir/saute 2 minutes.
• Add in shrimp and stir/saute 2 minutes or until shrimp are done.
• Add in broth mixture and onions to pan; cook over medium heat until hot.
• Add in noodles, tossing gently to coat.

CHINESE NOODLE PANCAKES

Steps:

• 1. Lightly beat eggs in a large bowl. Add remaining ingredients, except oil, stir to blend. Hear oil in large skillet over medium-high heat. Drop 1/4 cupfuls pancake mixture in hot oil. Cook 3 minutes on each side until golden brown. Drain on paper towels, Makes 4 servings.

RAMEN NOODLE PANCAKES

Steps:

• Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
• Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
• Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
• Fry 2-3 minutes on each side. Repeat, using remaining oil.
• Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).

NOODLE PANCAKES

Steps:

• 1. Place all the ingredients (except for the olive oil) in a bowl and stir to combine.
• 2. Heat 1 tbsp of olive oil in a large saute pan over medium heat.
• 3. Pour about 1/4 cup of the noodle mixture per pancake in the pan and cook for 3 minutes (you can pour as many pancakes at once as fit comfortably in your pan).
• 4. Flip the pancakes and cook an additional 3 minutes. Continue making the pancakes with the remaining mixture.

P F CHANG'S SICHUAN-STYLE ASPARAGUS

Steps:

• The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
• When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
• Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
• Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
• Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
• Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
• Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
• Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.