Ingredients Jump to Instructions ↓

  1. 450g (1 lb) Chinese wheat noodles *see note

  2. 250g (9 oz) asparagus

  3. 2 tablespoons rapeseed oil

  4. 2 cloves garlic, minced

  5. 1 small knob root ginger, minced

  6. 225ml (8 fl oz) water

  7. 1 tablespoon cornflour

  8. 2 tablespoons Chinese rice wine (or sherry)

  9. 2 tablespoons soy sauce

  10. 1 tablespoon fermented black beans *see note

  11. 225g (8 oz) spinach with stems, rinsed

  12. 1 dessertspoon toasted sesame oil

  13. salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot of water, boil noodles until al dente. Drain well. Rinse with cool water until the noodles are cool.

  2. Break off the tough ends of the asparagus, and cut the rest of the spears into 5cm (2 in) lengths. In a large frying pan, heat 1 tablespoon of the oil over medium heat. Add the garlic and ginger, sauté for 1 minute, making sure not to brown the garlic. Add the asparagus and half of the water. Simmer for 2 minutes.

  3. Put the cornflour into a small mixing bowl, stir in the remaining water and the rice wine or sherry. Stir well. Add this mixture, the soy sauce and black beans to the simmering vegetables. Let the sauce boil for a few seconds, then add the spinach and stir until it wilts. Remove the frying pan from the heat.

  4. Heat the remaining rapeseed oil in a frying pan over high heat. Divide the pasta into four mounds, and place the mounds of pasta 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.

  5. While the noodle pancakes cook, reheat the vegetables and the sauce slightly. Add the sesame oil, salt and pepper to the vegetable mixture. Place the noodle pancakes on plates, spoon the sauce and vegetables over and around the pancakes, and serve.


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