Sounds great. Thank you.


On Wed, 1 Nov 2006 19:23:33 -0500, "Wayne" >
wrote:

>Here's a good recipe. The noodles are trickey but are great if you get it
>right. I had a practice session tonight testing out the recipe for guests
>this weekend. I really screwed up the noodles but the crunchy bits were
>great.
>Wayne Jones
>
>TWO-SIDES BROWNED NOODLE (LIANG MIEN HUANG)
>
>In this dish a bed of noodles is browned in a frying pan or wok. The
>resulting thin, cakelike noodle patty is brown and has a crunchy burnt crust
>on both sides, but is still soft inside. The other ingredients and the sauce
>are poured on top of the noodles, but not mixed in when served. Thus, one
>can taste the different flavour of each ingredient, with just enough sauce
>absorbed by the noodles.
>
>1/2 lb. pork or chicken shredded (about 1 cup)
>
>2 T soy sauce
>
>2 t cornstarch
>
>1/2 lb. raw shrimp, shelled, deveined and chopped
>
>1/2 t salt
>
>3 C finely shredded cabbage
>
>1/4 C finely shredded carrots
>
>1 C sliced fresh mushrooms
>
>½ C bamboo shoots
>
>2 egg crepes, shredded
>
>2 scallions, shredded
>
>1 lb. fresh egg noodles (more than enough)
>
>1/2 C peanut or corn oil
>
>SAUCE
>
>1/8 t pepper
>
>1 1/2 T cornstarch
>
>1/2 t sesame oil
>
>3 T oyster sauce
>
>1 t sugar
>
>1 t soy sauce
>
>3/4 C chicken broth
>
>Preparation:
>
>Mix the pork with 1 tbsp. of the soy sauce and 1 tsp. of the cornstarch. In
>a separate bowl, mix the shrimp with 1/2 tsp. salt and the remaining 1 tsp.
>cornstarch. Set aside.
>
>Beat the two eggs and pour into lightly greased fry pan to make a thin
>crepe. Remove from pan.
>
>Cook the egg noodles in 3 quarts of boiling water for 2-3 minutes. Rinse
>under cold water. Drain. Mix the remaining 1 tbsp. soy sauce with the
>noodles and set aside.
>
>Cooking:
>
>Heat a large skillet or wok over medium heat until very hot. Add 1 tbsp. of
>the oil to coat the pan. Spread the cooked noodles in the skillet and cook
>without stirring for about 5 minutes. The noodles will start to brown and
>burn a little. Add 1 tbsp. of the oil to the side of the pan, then flip over
>the browned noodle patty and brown the other side in the same manner.
>Transfer to a large platter and keep warm in the oven.
>
>Separately stir-fry the pork and shrimp with 2 T of the oil. Set on the same
>plate as each item is cooked.
>
>Add the remaining 2 T of oil to the same pan and stir-fry the vegetables in
>an order based on how long each needs to cook. In this case it's carrots,
>mushrooms, cabbage, bamboo shoots. Cook till they are tender crisp
>
>Return the cooked pork and shrimp to the pan and stir with the vegetables to
>heat through.
>
>Mix the sauce ingredients together very well, then pour them into the pan
>with the meat and vegetables, stirring to mix well. Add some water if it
>thickens too much. Cook until a light glaze coats the ingredients. Pour the
>entire contents of the pan on top of the hot noodle patty. Garnish with
>shredded egg crepes and scallions. Serve hot as a wonderful one dish
>luncheon meal with hot tea.
>
>Yield: 6 servings
>