Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you like heat, replace the sesame oil with chilli oil.
Wow!! This is now one of my favorite recipes, and it really impresses a crowd! I made them exactly as directed, except for cooking the noodle pancakes over medium-high heat, not high. They were burning on high. I let them fry for about 3 min on either side. This time may vary depending on how well your pan conducts heat. I will make these again and again and again! It is much easier than it sounds, and totally worth it! - 01 May 2002 (Review from Allrecipes USA and Canada)
This was a surprisingly tasty and satisfying dish. I added a pinch of sugar to the soy sauce and black bean sauce, and I also threw in some cubed tofu to make it a main course dish. The asparagus really "makes" the dish, but once it's there, I think the recipe could also handle any other vegetables as well (I also threw in a few red pepper strips). It will definitely be one of my mainstays. - 19 Mar 2001 (Review from Allrecipes USA and Canada)
Very yummy and different. I wasn't sure if I had the right noodles, and I needed to really press them down while cooking to get them to stay together as pancakes, but the end result was a very unique and delightful taste and texture. I also substituted broccoli for the asparagus, just because good asparagus is hard to find in February, and the broccoli was very good. I'm sure I'd also enjoy this with asparagus, but I feel like the veggies can be varied to suit what you have and prefer. - 03 Mar 2006 (Review from Allrecipes USA and Canada)