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Crispy Noodle Pancakes With Pork Julienned Ve

Crispy Noodle Pancakes With Pork Julienned Ve recipe image
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;€™s 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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 76.8
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;€™s 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
  • 1 cup Noodles, egg, Chinese
Directions
  1. 1
    Boil water in a pot, add salt, and cook the egg noodles for about 3 minutes until tender but still firm.
  2. 2
    Drain the noodles well and set aside to cool slightly.
  3. 3
    While the noodles cook, slice the pork loin into very thin sheets, then cut into julienne strips.
  4. 4
    Julienne the carrot, slice the white onion, and slice the green onions (scallions).
  5. 5
    Heat a non-stick skillet over medium-low heat and add a small amount of peanut oil.
  6. 6
    Place a handful of the cooked noodles into the skillet, pressing them down flat to form a round pancake shape.
  7. 7
    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.
  8. 8
    In a separate wok or skillet, heat a teaspoon of peanut oil over high heat.
  9. 9
    Add the julienned pork and stir-fry for 1 minute until just cooked through.
  10. 10
    Add the julienned carrot, sliced white onion, and green onions to the pork.
  11. 11
    Stir-fry the vegetables for 1-2 minutes until crisp-tender.
  12. 12
    Add the Szechuan brown bean paste, sugar, soy sauce, salt, and pepper, stirring to coat the ingredients evenly.
  13. 13
    Pour in the chicken or pork broth and stir to combine.
  14. 14
    Dissolve the cornstarch in 1 teaspoon of cold water and stir into the pan to thicken the sauce.
  15. 15
    Cook for another minute until the sauce is glossy and thickened.
  16. 16
    To serve, place a crispy noodle pancake on a plate and top with half the pork and vegetable mixture.
  17. 17
    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.

Keywords: chinese, crispy, egg noodles, pork, stir fry, noodle pancake, szechuan, dinner, easy, pan-fried, pork loin, vegetables, bean paste, comfort food, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/crispy-noodle-pancakes-with-pork-julienned-ve/