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 Uploading ....From the China Moon cookbook.
- 1 lb fresh broad Chinese egg noodles
- 1 c finely shredded carrots
- 1/2 c finely slivered leeks
- 1/4 c minced Chinese chives
- 1/4 c thinly sliced scallions
- 4 t five-flavor oil or sesame oil
- kosher salt
- roasted Szechuan pepper-salt
- 1/2 c oil
- Cook noodles in boiling water until al delte, 3 minutes. Drain, plunge into ice water, and drain again.
- Toss noodles with remaining ingredients.
- To finish, heat 3 T oil in a large skillet. Coil half the noodles in the skillet, press to flatten, cook until golden but not scorched. Flip, add a bit more oil down the side, and brown. Will take about 15 minutes total. Drain on paper towels. Repeat for the other pancake. Can be kept warm in the oven.
- Slice into wedges to serve.
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