Stir-Fried Pumpkin Pasta with Seafood and Dried Scallop Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

The ‘pasta’ in this dish is known as ge da mian in Chinese. It is a simple mixture of flour, a little water and salt. The lumpy, slightly elastic dough is rolled into balls that are placed in boiling water, cooked, drained and fried with eggs and tomatoes. It is said that this dish was invented due to a mistake by a novice noodle maker, but became popular because of the ease of making it.