Egg Noodle Pancakes

For an unusual vegetarian dinner, try this crispy noodle pancake topped with oodles of asian vegetables.


3 Tablespoons peanut oil, plus 2 more
5 ounces egg noodles, cooked, drained and rinsed
1 head bok choy, chopped
1 (6 ounce) can bamboo shoots, drained and sliced
1 (15 ounce) can straw mushrooms, drained
1 1/2 cups vegetable or chicken broth
2 Tablespoons Chinese rice wine
2 Tablespoons soy sauce
1 teaspoon salt (optional)
2 Tablespoons cornstarch, mixed with 2 Tablespoons water


Combine all sauce ingredients in a bowl, whisk well and set aside.

Place wok or large skillet over high heat. Add 3 tablespoons of oil. When oil is heated, place noodles in wok. Cook, without stirring, for 5 minutes on each side, until noodles form a golden brown pancake. Remove to a warm serving platter. Add remaining 2 tablespoons of oil to the wok. Stir fry the bok choy for 1 minute. Add bamboo shoots and mushrooms and cook until just heated through. Whisk sauce again and pour over vegetables. Bring to a boil and cook until thickened. Top the noodle pancake with the vegetables.

Serves 6.

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