Recipe - Noodle Pancake

One half pound Noodles
1 tablespoon Oil
4 tablespoon Oil

1. Parboil noodles as in "Parboiled Noodles #1/#2"; then toss in oil.

2. Heat remaining oil. Add noodles, arranging them like a thick pancake,
and brown lightly over mediumlow heat.

3. Turn the pancake over and cook the other side. (The pancake is done when
it is brown and crispy on both sides but soft in the middle.) Remove from
pan and keep warm.

4. Stirfry any of the toppings below. Then pour over the pancake and
serve.

NOTE: When larger quantities of noodles are used, they're easier to handle
if divided up and cooked as separate pancakes. If the noodle pancakes are
not to be used immediately, they can be kept warm in a slow oven.
VARIATIONS:

1. For the oil in step 1, substitute 1 teaspoon sesame oil.

2. Instead of making noodle pancakes, divide the noodles in smaller
quantities, roll them up like shredded wheat biscuits, and brown on each
side as above. NOODLE PANCAKE TOPPINGS (see recipe):

1. Noodle Pancake Chicken Liver Topping

2. Noodle Pancake StirFried Pork Topping

3. Noodle Pancake Pork/Shrimp Topping

4. Noodle Pancake StirFried Subgum Topping

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.