Shanghainese Crispy Noodle-Pancake (兩面黃)

Ingredients:

120 g (4 small coils) dried egg noodles
2 tbsp oyster sauce
2 tsp light soy sauce
1 tsp fish sauce
1 tsp sesame oil

1/2 cup finely stripped pork
1 tbsp oyster sauce
2 tsp light soy sauce
drops of sesame oil
1/4 tsp pepper powder

2 clove garlic, chopped
1/2 carrot, cut to thin strips
2 dried Chinese mushrooms, soaked and thinly sliced
2 spring onion, chopped
1 egg, lightly beaten
2 tbsp cooking oil

Method:

Bring a pot of water to boil, branch noodle till soft and cooked.

Drain well and seasoning with oyster sauce, soy sauce, fish sauce and sesame oil; set aside.

In a bowl, marinade pork with its following 4 ingredients; set aside.

In a flat non-stick saute pan, heat oil and saute garlic till fragrant.

Add-in marinated pork, stir-fry for few minutes or till almost cooked through.

Add-in carrot and mushroom, stir-fry to soften carrot and cooked thoroughly.

Remove from heat and stir-in spring onion; set aside.

Over medium heat with lightly greased saute pan, spread-on half of the cooked noodle evenly onto the pan as base layer.

Spread-on half of the precooked filling at center as another layer and top with the remaining noodles as final layer.

Pan-fry noodle pancake till bottom side turn brown and crispy.

Carefully inverse the noodle pancake and continue brown the other side till crispy (add some oil to avoid burning).

Pour egg all over the edge of noodle pancake and leave to stand till cooked through.

Transfer noodle pancake onto a flat plate and spread-on the remaining filling to serve.