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Servings
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Ingredients
- 6 dried black mushrooms
- 1 package fresh egg noodles about 1 pound
- tablespoons About 3 vegetable oil
- 2 ounces Chinese sausages thinly sliced diagonally, about 2each
- 2 stalks celery cut into matchstick pieces
- 1/2 small red bell pepper seeded and cut into matchstick pieces
- 2 green onions cut into 2-inch slivers, including tops
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Sauce
- 2/3 cup chicken stock
- 2 tablespoons soy sauce
- 1 teaspoons sesame oil
- ½ teaspoon sugar
Ingredients
Sauce
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Instructions
- Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
- Combine sauce ingredients in a small bowl; set aside.
- Cook noodles according to package directions until tender but firm to the bite. Drain well.
- Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
- Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
- Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
- bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
- To serve, spoon sausage-vegetable mixture over noodle pancakes.
Recipe Notes
© Yan Can Cook, Inc. 2023
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.