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 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.


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.