There is nothing authentically Chinese about this recipe. In fact, I’m not even sure why I decided to call it a Chinese pancake, except that it just felt right. This dish is a collision of the concepts of “omelet” and “pancake.” It’s sort of like egg foo yong, but with the zucchini noodles as a key ingredient, it becomes its own kind of thing. Loaded with umami, this sorta-pancake is simultaneously supple and solid. Don’t skip the super secret sauce!