Chinese Noodle Pancakes with Asparagus

Name: Chinese Noodle Pancakes with Asparagus
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 227 grams fresh asparagus; 2 Tbsps canola oil; 1 Tbsp cornstarch; 2 teaspoons dark sesame oil; 1 Tbsp fermented black beans; 1 teaspoon minced fresh ginger root; 2 cloves garlic, minced; 2 Tbsps Chinese rice wine; 4 servings salt and pepper to taste; 2 Tbsps soy sauce; 227 grams spinach with stems, rinsed; 237 milliliters water; 454 grams fresh Chinese wheat noodles

Chinese Noodle Pancakes with Asparagus

You can never have too many morn meal recipes, so give Chinese Noodle Pancakes with Asparagus a try. This recipe makes 4 servings with 528 calories, 21g of protein, and 11g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up sesame oil, salt and pepper, wheat noodles, and a few other things to make it today.

Instructions

In a large pot of water boil noodles until al dente.

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Pasta

Water

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Pot

Drain well. Rinse with cool water until the noodles are cool.

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Pasta

Water

Break off the tough ends of the asparagus, and cut the rest of the spears into 2-inch lengths. In a large skillet, heat 1 tablespoon of the oil over medium heat.

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Asparagus

Cooking Oil

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Frying Pan

Add the garlic and ginger, saute for 1 minute, make sure not to brown the garlic.

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Garlic

Ginger

Add the asparagus and 1/2 cup water. Simmer for 2 minutes.

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Asparagus

Water

Put the cornstarch into a small mixing bowl, stir in the remaining 1/2 cup water and the rice wine or sherry. Stir well.

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Corn Starch

Rice Wine

Sherry

Water

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Mixing Bowl

Add this mixture, the soy sauce, and the fermented black beans, if you're using them, to the simmering vegetables.

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Douchi

Vegetable

Soy Sauce

Let the sauce boil for a few seconds, add the spinach and stir until it wilts.

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Spinach

Sauce

Remove the skillet from the heat

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Frying Pan

Heat the remaining oil in a skillet over high heat. Divide the noodles into four mounds, and place the mounds of noodles in the hot frying pan. Flatten the mounds in the frying pan so that more surface area will brown, reduce the heat to medium-high, and fry the cakes for at least 5 minutes, until they develop a golden-brown crust on the bottom. Turn the cakes over, and fry them for 3 minutes

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Pasta

Mounds Bar

Crust

Cooking Oil

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Frying Pan

While the noodle cakes cook, reheat the vegetables and the sauce slightly.

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Vegetable

Pasta

Sauce

Add the sesame oil, salt and pepper to the vegetable mixture.

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Salt And Pepper

Sesame Oil

Vegetable

Place the noodle cakes on plates, spoon the sauce and vegetables over and around the cakes, and serve.

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Vegetable

Pasta

Sauce

Equipment

Pot

Frying Pan

Mixing Bowl

Ingredients

Servings:

227grams

fresh asparagus 2Tbsps

canola oil 1Tbsp

cornstarch 2teaspoons

dark sesame oil 1Tbsp

fermented black beans 1teaspoon

minced fresh ginger root 2cloves

garlic, minced 2Tbsps

Chinese rice wine 4servings

salt and pepper to taste 2Tbsps

soy sauce 227grams

spinach with stems, rinsed 237milliliters

water 454grams

fresh Chinese wheat noodles

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The De Morgenzon Reserve Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.