Best Noodle Pancake Recipes

Crispy Noodle Pancake image

Yield Makes 2 servings

Number Of Ingredients 4

6 ounces fresh chow mein noodles
4 green onions, chopped
1 teaspoon plus 1 1/2 tablespoons vegetable oil
1 1/2 tablespoons oriental sesame oil

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.

Noodle Pancake image

Number Of Ingredients 4

1/2 pound Parboiled Noodles I or II
1 tablespoon oil
4 tablespoons oils
Noodle Pancake: Stir-Fried Chicken Liver Topping or any other noodle pancake topping

Steps:

1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) then toss in oil. 2. Heat remaining oil. Add noodles, arranging them like a thick pancake, and brown lightly over medium-low heat. 3. Turn the pancake over and cook the other side. (The pancake is done when it is brown and crispy on both sides but soft in the middle.) Remove from pan and keep warm. 4. Stir-fry any "Noodle Pancake Topping". Then pour over the pancake and serve. NOTE: When larger quantities of noodles are used, they're easier to handle if divided up and cooked as separate pancakes. If the noodle pancakes are not to be used immediately, they can be kept warm in a slow oven. VARIATIONS: * For the oil in step 1, substitute 1 teaspoon sesame oil. * Instead of making noodle pancakes, divide the noodles in smaller quantities, roll them up like shredded wheat biscuits, and brown on each side as above. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves