Vegetable fried-noodle pancake

Name: Vegetable fried-noodle pancake
Cuisine: China
Ingredients: 500 g/1 lb 2 oz noodle pancake; 20 g/¾ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then drained and sliced; 60 g/2½ oz black wood ear, reconstituted in a little warm water for 20 minutes, then chopped; 150 g/5 oz chopped choi sum cabbage, or stems of bok choi; black bean paste; wine or rice vinegar; vegetable oil, for stir-frying; 675 ml/1 pint 3 fl oz vegetable stock; 4 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 1 tablespoon oyster sauce; 2 tablespoons light soy sauce; 1 medium carrot, peeled and cut into very thin strips; 100 g/3½ oz fresh beansprouts; 50 g/2 oz bamboo shoots, finely sliced; 1 teaspoon caster sugar; 2 teaspoons cornflour; a pinch of sea salt

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Wood ears are dried fungus and are available in any Chinese supermarket. Before using, they should be soaked in a little warm water for about 20 minutes, then drained and patted dry.

Ingredients

500 g/1 lb 2 oz noodle pancake
black bea

Asia
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China
Italy
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Method

Make the noodle pancake and put to one side.
Heat a wok, add some oil and stir-fry the sliced mushrooms and wood ear for 2-3 minutes, then add all the remaining topping ingredients and stir-fry for a couple of minutes until they have all softened.
Mix the ingredients for the soup base in a bowl, then add to the wok and bring to the boil.
Pla