Crispy Noodle Pancake with Stir-Fried Vegetables

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            FOOD FUNNY
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Reader "Lhadley123" writes, "Anyone who's ever had a garden with a
prolific zucchini plant or grapefruit tree will appreciate this!"

The Best Zucchini/Grapefruit Recipe Ever!

1 bushel zucchini or grapefruit
1 raincoat
1 pair of sunglasses
A moderately fast car

Put on the raincoat and sunglasses. Go to a busy parking lot. Drive
around until you find an unlocked car. Put the zucchini/grapefruit in
the back seat and drive away FAST before you are discovered!

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            TODAY'S RECIPE
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This is one of those recipes that many people have had in restaurants,
but few have cooked at home. It's really quite simple and makes a
lovely presentation.

Crispy Noodle Pancake with Stir-Fried Vegetables

For the sauce:
1 Tbs (15 ml) peanut or vegetable oil
1 Tbs (15 ml) Chinese rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) honey
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) grated fresh ginger
1-2 cloves garlic, finely chopped
Hot red pepper flakes to taste (optional)

For the noodle pancake:
8 oz (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
3 Tbs (45 ml) peanut or vegetable oil

For the stir-fried vegetables:
3 Tbs (45 ml) peanut or vegetable oil
1 tsp (5 ml) grated fresh ginger
2-4 cloves garlic, thinly sliced
3 scallions (spring onions), green and white parts,
trimmed and cut into 1-inch (3 cm) pieces
1 cup (25 ml) snow peas, trimmed
1 cup (25 ml) sliced mushrooms
1 cup (250 ml) broccoli florets
1 red bell pepper (capsicum), cored, seeded, and
cut into strips
1 green bell pepper (capsicum), cored, seeded, and
cut into strips
1/4 cup (60 ml) sliced water chestnuts

Mix the ingredients for the sauce in a small bowl and set aside. Cook
the noodles according to the package directions and drain. Rinse with
cold water and drain again. Place the noodles on a clean kitchen
towel, pat dry, and toss with the sesame oil. Heat the peanut oil in
a large skillet (preferably non-stick) over moderate heat and arrange
the noodles in a uniform layer in the skillet. Cook covered, shaking
the pan occasionally, until the noodles are browned and crispy on the
bottom, about 5 minutes. Invert a platter or cutting board over the
skillet, invert both, and slide the noodles back into the skillet
cooked side up. Cook covered until the bottom is browned, about 3 to
4 minutes. Meanwhile, stir-fry the vegetables by heating the peanut
oil in another large skillet over high heat. Saute the ginger,
garlic, and scallions for 1 minute, then add the remaining vegetables.
Saute for 2 minutes and stir in the sauce. Continue cooking, stirring
constantly, until the vegetables are crisp-tender and coated with the
sauce, 2 to 3 minutes. Transfer the cooked noodles to a serving
platter, spoon the vegetables on top, and serve immediately. Serves 4
to 6.
Received on Thu Apr 8 10:54:59 2004