Ingredients
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
Sauce:
1 1/2 cups vegetable or chicken broth
2 Tablespoons Chinese rice wine
2 Tablespoons soy sauce
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon salt (optional)
2 Tablespoons cornstarch, mixed with 2 Tablespoons water
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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.
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.
