Noodle Pancake With Mixed Vegetables Recipe
Noodle Pancake With Mixed Vegetables is an amazingly easy to prepare recipe which cannot just escape your guest's attention in any party. The delicious Noodle Pancake With Mixed Vegetables will get you a lots of compliments for your creativity.
Ingredients
1 8-ounce package spaghetti
2 tablespoons cornstarch
Water
Salad oil
1/2 pound Chinese pea pods
1/2 pound mushrooms, sliced
1 bunch green onions, cut into 2-inch pieces
4 medium-sized carrots, sliced
1 teaspoon minced peeled gingerroot
3 tablespoons soy sauce
1 1/2 teaspoons sugar
Directions
1. In saucepot, prepare spaghetti as label directs; drain well and let cool.
2. In 1-cup measure, mix cornstarch with 1/2 cup water. In 4-quart saucepan over medium high heat, in 3 tablespoons hot salad oil, cook pea pods, mushrooms, green onions, carrots, and ginger, stirring often, until vegetables are tender-crisp. Stir in soy sauce, sugar, and 2 cups water, then cornstarch mixture. Cook, stirring, until sauce thickens. Keep warm.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, arrange spaghetti to form a 10-inch pancake, pressing spaghetti to skillet with pancake turner. Cover; cook 5 minutes or until pancake is golden on bottom. Invert pancake onto large plate.
4. In same skillet over medium heat, heat 2 more tablespoons oil until hot. Carefully slide pancake back into skillet; cover and cook 5 minutes or until golden on other side.
2. In 1-cup measure, mix cornstarch with 1/2 cup water. In 4-quart saucepan over medium high heat, in 3 tablespoons hot salad oil, cook pea pods, mushrooms, green onions, carrots, and ginger, stirring often, until vegetables are tender-crisp. Stir in soy sauce, sugar, and 2 cups water, then cornstarch mixture. Cook, stirring, until sauce thickens. Keep warm.
3. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, arrange spaghetti to form a 10-inch pancake, pressing spaghetti to skillet with pancake turner. Cover; cook 5 minutes or until pancake is golden on bottom. Invert pancake onto large plate.
4. In same skillet over medium heat, heat 2 more tablespoons oil until hot. Carefully slide pancake back into skillet; cover and cook 5 minutes or until golden on other side.
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