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Crispy Noodle Pancakes With Pork Julienned Ve

A home-style Crispy Noodle Pancakes With Pork Julienned Ve made with Noodles Egg Chinese, Pork Loin Sliced, Paste Szechuan Brown Bean, Broth Chicken, and Broth Pork. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 3 oz
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cook the noodles (you can use any kind you like) in boiling salted water for about 3 minutes. Drain and set aside.

2. 2

   Heat a little oil in a non-stick saute pan, and put a little handful of the warm noodles into the bottom of it flattening the noodles down into a “pancake.” (The more noodles the bigger the pancake so make the pancakes to the size the befits the appetite of the gourmets in your family.)

3. 3

   While the pancake is cooking over low heat, julienne the vegetables and slice the pork.

4. 4

   In second saute pan, put in a teaspoon of peanut oil and stir fry the pork for a minute over high heat.

5. 5

   Add the julienned vegetables to the pork and stir fry for another minute or two.

6. 6

   Add the bean paste, the salt, pepper, sugar and broth and stir.

7. 7

   Dissolve the cornstarch in a little cold water and add to the stir fry cooking now to thicken and heat thoroughly throughout.

8. 8

   When the noodle pancake is done and the stir fry is ready, turn out the “pancake” onto a serving plate and slide the stir fried pork and vegetables half on and half off the the noodles.

9. 9

   Garnish with a sprig of parsley, or a twist of orange, or a radish rose and serve.