Chinese Noodle Pancakes with Asparagus

These noodle cakes have a yummy, crispy outside and a soft inside. Mmmmm. If you'd like to spice things up, replace the dark sesame oil with hot chile sesame oil." Original recipe yield: 4 servings.

Ingredients

• 1 pound fresh Chinese wheat noodles
• ½ pound fresh asparagus
• 2 tablespoons canola oil
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger root
• 1 cup water
• 1 tablespoon cornstarch
• 2 tablespoons Chinese rice wine
• 2 tablespoons soy sauce
• 1 tablespoon fermented black beans
• 8 ounces spinach with stems, rinsed
• 2 teaspoons dark sesame oil
• salt and pepper to taste

Directions

1. Boil noodles for approx 6 – 7 minutes 2 - cut asparagus into 2 inch lengths.
2. Add ginger and garlic and cook in wok for approx 2 minutes
3. Add cornstarch, water, rice wine, soy sauce, and black beans, bring sauce to a boil and add spinach.
4. Flatten noodles until browned
5. Add sesame oil, salt and pepper and serve.