Chinese Noodle Pancakes with Asparagus Recipe - Allrecipes.com
Chinese Noodle Pancakes with Asparagus Recipe
  • READY IN 40 mins

Chinese Noodle Pancakes with Asparagus

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. In a large pot of water boil noodles until al dente. Drain well. Rinse with cool water until the noodles are cool.
  2. 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.
  3. 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
  4. 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
  5. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 were burning on high. I let them fry for about 3 min on either side. This time may vary depending on how well your pan conducts heat. I will make these again and again and again! It is much easier than it sounds, and totally worth it!

 
Most Helpful Critical Review
Oct 16, 2009

Loved the sauce - not crazy about the noodle pancakes.

 

11 Ratings

Jan 25, 2004

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 asparagus really "makes" the dish, but once it's there, I think the recipe could also handle any other vegetables as well (I also threw in a few red pepper strips). It will definitely be one of my mainstays.

 
Mar 03, 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 unique and delightful taste and texture. I also substituted broccoli for the asparagus, just because good asparagus is hard to find in February, and the broccoli was very good. I'm sure I'd also enjoy this with asparagus, but I feel like the veggies can be varied to suit what you have and prefer.

 
Jan 25, 2004

I love this recipe! I have a passion for asparagus and this one is great.

 
Feb 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 were fun to make too. I served a broccoli slaw Asian style along with the pancakes.

 
Jun 25, 2009

Fun to make! The ingredients can be varied easily based on what I have at home!

 

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Nutrition

  • Calories
  • 513 kcal
  • 26%
  • Carbohydrates
  • 93.6 g
  • 30%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 17.6 g
  • 71%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 497 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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