Here's a good recipe. The noodles are trickey but are great if you get it
right. I had a practice session tonight testing out the recipe for guests
this weekend. I really screwed up the noodles but the crunchy bits were
great.
Wayne Jones

TWO-SIDES BROWNED NOODLE (LIANG MIEN HUANG)

In this dish a bed of noodles is browned in a frying pan or wok. The
resulting thin, cakelike noodle patty is brown and has a crunchy burnt crust
on both sides, but is still soft inside. The other ingredients and the sauce
are poured on top of the noodles, but not mixed in when served. Thus, one
can taste the different flavour of each ingredient, with just enough sauce
absorbed by the noodles.

1/2 lb. pork or chicken shredded (about 1 cup)

2 T soy sauce

2 t cornstarch

1/2 lb. raw shrimp, shelled, deveined and chopped

1/2 t salt

3 C finely shredded cabbage

1/4 C finely shredded carrots

1 C sliced fresh mushrooms

½ C bamboo shoots

2 egg crepes, shredded

2 scallions, shredded

1 lb. fresh egg noodles (more than enough)

1/2 C peanut or corn oil

SAUCE

1/8 t pepper

1 1/2 T cornstarch

1/2 t sesame oil

3 T oyster sauce

1 t sugar

1 t soy sauce

3/4 C chicken broth

Preparation:

Mix the pork with 1 tbsp. of the soy sauce and 1 tsp. of the cornstarch. In
a separate bowl, mix the shrimp with 1/2 tsp. salt and the remaining 1 tsp.
cornstarch. Set aside.

Beat the two eggs and pour into lightly greased fry pan to make a thin
crepe. Remove from pan.

Cook the egg noodles in 3 quarts of boiling water for 2-3 minutes. Rinse
under cold water. Drain. Mix the remaining 1 tbsp. soy sauce with the
noodles and set aside.

Cooking:

Heat a large skillet or wok over medium heat until very hot. Add 1 tbsp. of
the oil to coat the pan. Spread the cooked noodles in the skillet and cook
without stirring for about 5 minutes. The noodles will start to brown and
burn a little. Add 1 tbsp. of the oil to the side of the pan, then flip over
the browned noodle patty and brown the other side in the same manner.
Transfer to a large platter and keep warm in the oven.

Separately stir-fry the pork and shrimp with 2 T of the oil. Set on the same
plate as each item is cooked.

Add the remaining 2 T of oil to the same pan and stir-fry the vegetables in
an order based on how long each needs to cook. In this case it's carrots,
mushrooms, cabbage, bamboo shoots. Cook till they are tender crisp

Return the cooked pork and shrimp to the pan and stir with the vegetables to
heat through.

Mix the sauce ingredients together very well, then pour them into the pan
with the meat and vegetables, stirring to mix well. Add some water if it
thickens too much. Cook until a light glaze coats the ingredients. Pour the
entire contents of the pan on top of the hot noodle patty. Garnish with
shredded egg crepes and scallions. Serve hot as a wonderful one dish
luncheon meal with hot tea.

Yield: 6 servings

Sounds great. Thank you.


On Wed, 1 Nov 2006 19:23:33 -0500, "Wayne"
wrote:

Here's a good recipe. The noodles are trickey but are great if you get it
right. I had a practice session tonight testing out the recipe for guests
this weekend. I really screwed up the noodles but the crunchy bits were
great.
Wayne Jones

TWO-SIDES BROWNED NOODLE (LIANG MIEN HUANG)

In this dish a bed of noodles is browned in a frying pan or wok. The
resulting thin, cakelike noodle patty is brown and has a crunchy burnt crust
on both sides, but is still soft inside. The other ingredients and the sauce
are poured on top of the noodles, but not mixed in when served. Thus, one
can taste the different flavour of each ingredient, with just enough sauce
absorbed by the noodles.

1/2 lb. pork or chicken shredded (about 1 cup)

2 T soy sauce

2 t cornstarch

1/2 lb. raw shrimp, shelled, deveined and chopped

1/2 t salt

3 C finely shredded cabbage

1/4 C finely shredded carrots

1 C sliced fresh mushrooms

½ C bamboo shoots

2 egg crepes, shredded

2 scallions, shredded

1 lb. fresh egg noodles (more than enough)

1/2 C peanut or corn oil

SAUCE

1/8 t pepper

1 1/2 T cornstarch

1/2 t sesame oil

3 T oyster sauce

1 t sugar

1 t soy sauce

3/4 C chicken broth

Preparation:

Mix the pork with 1 tbsp. of the soy sauce and 1 tsp. of the cornstarch. In
a separate bowl, mix the shrimp with 1/2 tsp. salt and the remaining 1 tsp.
cornstarch. Set aside.

Beat the two eggs and pour into lightly greased fry pan to make a thin
crepe. Remove from pan.

Cook the egg noodles in 3 quarts of boiling water for 2-3 minutes. Rinse
under cold water. Drain. Mix the remaining 1 tbsp. soy sauce with the
noodles and set aside.

Cooking:

Heat a large skillet or wok over medium heat until very hot. Add 1 tbsp. of
the oil to coat the pan. Spread the cooked noodles in the skillet and cook
without stirring for about 5 minutes. The noodles will start to brown and
burn a little. Add 1 tbsp. of the oil to the side of the pan, then flip over
the browned noodle patty and brown the other side in the same manner.
Transfer to a large platter and keep warm in the oven.

Separately stir-fry the pork and shrimp with 2 T of the oil. Set on the same
plate as each item is cooked.

Add the remaining 2 T of oil to the same pan and stir-fry the vegetables in
an order based on how long each needs to cook. In this case it's carrots,
mushrooms, cabbage, bamboo shoots. Cook till they are tender crisp

Return the cooked pork and shrimp to the pan and stir with the vegetables to
heat through.

Mix the sauce ingredients together very well, then pour them into the pan
with the meat and vegetables, stirring to mix well. Add some water if it
thickens too much. Cook until a light glaze coats the ingredients. Pour the
entire contents of the pan on top of the hot noodle patty. Garnish with
shredded egg crepes and scallions. Serve hot as a wonderful one dish
luncheon meal with hot tea.

Yield: 6 servings