This dish transforms humble egg noodles into a delightful crispy pancake, offering a satisfying crunch that contrasts beautifully with the tender, savory topping. The filling features thinly sliced pork loin stir-fried with fresh carrots, onions, and green onions, all coated in a rich, spicy Szechuan brown bean paste sauce. It&# 226;ÂÂs a perfect balance of textures and bold, home-style Chinese flavors. Ideal for a hearty weeknight dinner or a special lunch, this recipe brings restaurant-quality flavor to your kitchen with simple, accessible ingredients. The combination of the fried noodle base and the aromatic pork mixture creates a memorable meal that is both comforting and exciting.
Crispy Noodle Pancakes With Pork Julienned Ve
Description
This dish transforms humble egg noodles into a delightful crispy pancake, offering a satisfying crunch that contrasts beautifully with the tender, savory topping. The filling features thinly sliced pork loin stir-fried with fresh carrots, onions, and green onions, all coated in a rich, spicy Szechuan brown bean paste sauce. It&# 226;ÂÂs a perfect balance of textures and bold, home-style Chinese flavors. Ideal for a hearty weeknight dinner or a special lunch, this recipe brings restaurant-quality flavor to your kitchen with simple, accessible ingredients. The combination of the fried noodle base and the aromatic pork mixture creates a memorable meal that is both comforting and exciting.Ingredients
Directions
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Boil water in a pot, add salt, and cook the egg noodles for about 3 minutes until tender but still firm.
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Drain the noodles well and set aside to cool slightly.
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While the noodles cook, slice the pork loin into very thin sheets, then cut into julienne strips.
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Julienne the carrot, slice the white onion, and slice the green onions (scallions).
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Heat a non-stick skillet over medium-low heat and add a small amount of peanut oil.
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Place a handful of the cooked noodles into the skillet, pressing them down flat to form a round pancake shape.
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Fry the noodle pancake for 2-3 minutes per side until golden brown and crispy, then transfer to a plate and keep warm. Repeat with remaining noodles.
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In a separate wok or skillet, heat a teaspoon of peanut oil over high heat.
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Add the julienned pork and stir-fry for 1 minute until just cooked through.
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Add the julienned carrot, sliced white onion, and green onions to the pork.
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Stir-fry the vegetables for 1-2 minutes until crisp-tender.
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Add the Szechuan brown bean paste, sugar, soy sauce, salt, and pepper, stirring to coat the ingredients evenly.
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Pour in the chicken or pork broth and stir to combine.
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Dissolve the cornstarch in 1 teaspoon of cold water and stir into the pan to thicken the sauce.
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Cook for another minute until the sauce is glossy and thickened.
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To serve, place a crispy noodle pancake on a plate and top with half the pork and vegetable mixture.
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Garnish with a sprig of parsley or a radish rose if desired and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 76.8kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.7g4%
- Cholesterol 10.8mg4%
- Sodium 199.8mg9%
- Total Carbohydrate 9.1g4%
- Dietary Fiber 0.6g3%
- Sugars 0.2g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
