Noodle Pancake Stir Fried Subgum Topping Recipes

CRISPY NOODLE PANCAKE

Steps:

• Cook noodles in large pot of boiling water 1 1/2 minutes, stirring occasionally. Drain. Rinse with cold water. Drain well. Toss with green onions, 1 teaspoon vegetable oil, and pepper in bowl.
• Heat 1 1/2 tablespoons vegetable oil and sesame oil in a heavy 9-inch nonstick skillet over medium heat. Add noodles and flatten slightly. Cook without stirring until light brown, about 6 minutes. Turn and cook second side until light brown, 6 minutes. Drain on paper towels. Cut into wedges.

NOODLE PANCAKE: STIR-FRIED SUBGUM TOPPING

Steps:

• 1. Soak dried mushrooms. 2. Sliver pork. Combine cornstarch and soy sauce then add to pork and toss to coat. 3. Shell and devein shrimp cut each in two. Combine the second quantity of cornstarch, and sherry then add to shrimp and toss. 4. Sliver chicken. Dredge in the third quantity of cornstarch, mixed with salt. 5. Sliver abalone, smoked ham, bamboo shoots and soaked mushrooms. 6. Heat oil. Add pork, chicken and shrimp stir-fry until pork loses its pinkness and shrimp turns pink. 7. Add ham, bamboo shoots and mushrooms stir-fry 1 to 2 minutes more. 8. Add stock, remaining soy sauce, sherry and salt bring to a boil. Add abalone and cook, covered, 2 minutes over medium heat. 9. Meanwhile blend the remaining cornstarch and cold water to a paste then stir in to thicken. Pour mixture over noodle pancake and serve. VARIATIONS: * In step 6, add to the hot oil, before the pork, etc., 1 or 2 slices fresh ginger root, crushed and 1 scallion stalk, cut in 1-inch sections stir-fry a few times. Then add other ingredients. * Omit the abalone. In step 7, also add 1/4 cup green peas, parboiled. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.