- 450g (1 lb) Chinese wheat noodles *see note
- 250g (9 oz) asparagus
- 2 tablespoons rapeseed oil
- 2 cloves garlic, minced
- 1 little handle root ginger, minced
- 225ml (8 fl oz) water
- 1 tablespoon cornflour
- In an expansive pot of water, bubble noodles until still somewhat firm. Empty well. Flush with cool water until the noodles are cool.
- Sever the intense finishes of the asparagus, and cut whatever is left of the lances into 5cm (2 in) lengths. In an expansive skillet, warm 1 tablespoon of the oil over medium high temperature. Include the garlic and ginger, sauté for 1 moment, making a point not to tan the garlic. Include the asparagus and 50% of the water. Stew for 2 minutes.
- Put the cornflour into a little blending dish, mix in the remaining water and the rice wine or sherry. Mix well. Include this mixture, the soy sauce and dark beans to the stewing vegetables. Let the sauce bubble for a couple of seconds, then include the spinach and mix until it shrivels. Uproot the skillet from the high temperature.
- Heat the remaining rapeseed oil in a skillet over high hotness. Partition the pasta into four hills, and spot the hills of pasta in the hot griddle. Straighten the hills in the skillet so more surface zone will tan, diminish the hotness to medium high, and sear the cakes for no less than 5 minutes, until they create a brilliant tan outside layer on the lowest part. Turn the cakes over, and broil them for 3 minutes.
- While the noodle flapjacks cook, warm the vegetables and the sauce somewhat. Include the sesame oil, salt and pepper to the vegetable mixture. Place the noodle flapjacks on plates, spoon the sauce and vegetables over and around the hotcakes, and serve.
Aged dark beans are little soy beans safeguarded in salt. They have an in number, salty flavour and ought to be washed well before utilization. You can discover them in Asian markets, and they are likewise called Chinese dark beans or salted dark beans