Noodle Pancake makes a nice alternative to rice in stir-fries, and tastes great topped with any Egg Foo Yung sauce (see Chapter 9).
8 ounces steamed egg noodles
2 teaspoons sesame oil
5 tablespoons oil
Cook the noodles until they are tender. Drain thoroughly and toss with the sesame oil.
Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add noodles. Use a spatula to press down on the noodles and form into a pancake shape. Cook until a thin brown crust forms on the bottom — this will take at least 5 minutes. Slide the pancake out of the pan onto a plate.
Add 2 tablespoons oil to the wok. Turn the noodle pancake over, put back in the wok, and cook until the other side is browned. Remove from the wok. To serve, cut into quarters.