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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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.