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| This
is a reinterpretation of a classic Chinese dish. Serve with
an Asian-themed dish, such as Fragrant
Spice Pork. |
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| 1
package thin Chinese egg noodles |
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1
tbsp. garlic, chopped |
| 1
tbsp. fresh ginger, chopped |
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1
cup green onions, sliced diagonally |
| 2
tsp. sesame oil |
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1
tsp. toasted black sesame seeds |
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| Heat
2 quarts of water in a large pot until boiling. Add noodles
and cook until tender, about 5 minutes. Drain noodles. Add noodles
to a bowl and toss with garlic, ginger, ½ tsp. black sesame
seeds and ½ cup green onions and sesame oil.
Heat
a non-stick frying pan over medium heat. Add noodles and form
a pancake. Fry noodles until golden and crispy, about 7 minutes
per side.
Place
noodle cake on plate. Garnish with remaining black sesame
seeds and green onion.
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