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Noodles:
Meat Mixture:
Vegetables:
Sauce:
Make The Noodle Pancake:
Place a 14" pizza pan in the oven while it preheats to 500°F. When the pan is very hot, pour in 2 tablespoons salad oil; tilt pan to coat. Spread cooked noodles in an even layer and bake on the bottom rack, uncovered, until golden brown on top and bottom, 25 to 30 minutes. Cut in wedges.
Make Meat Mixture:
Make Vegetables:
Make Sauce:
Assembly:
Place a wedge of the noodle pancake on each dinner plate and pass the Jinn Mein to spoon over the wedge.
Poster's Notes:
I have substituted water for the sherry, pear tomatoes for the cherry tomatoes, light soy sauce for the regular, and potato starch for the cornstarch. You really can't go wrong any way you make it.
Posted by Evie Groch
Nutritional Info Per Serving: N/A
1 to 1-1/4 lb. fresh Chinese-style thin noodles or tagliarini
2 tablespoons sesame or salad oil
1 teaspoon salt
1 lb. boneless beef steak
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons minced fresh ginger
1 clove garlic, pressed or minced
1 tablespoon dry sherry
1 tablespoon salad oil
2 teaspoons cornstarch
1 medium-sized onion
1 small green pepper
2 cups cherry tomatoes, halved or 2 medium-sized tomatoes cut into 1" cubes
5 teaspoons cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon vinegar
2 tablespoon dry sherry
1/2 teaspoon salt
1 cup regular-strength beef broth
4 tablespoons salad oil
Cook the noodles in boiling water according to package directions. Drain and rinse thoroughly with cold water and then drain again. Toss noodles with 2 tablespoons sesame or salad oil and 1 teaspoon salt.
Thinly slice 1 lb. meat into strips about 1/2" by 3". Mix meat with soy sauce, sugar, ginger, garlic, sherry, salad oil, and cornstarch. Set aside.
Thinly slice onion. Cut green pepper into thin slivers about 2" long. Combine with halved cherry tomatoes.
Mix cornstarch, sugar, soy sauce, vinegar, sherry, salt, and beef broth. Set aside.
Pour 2 tablespoons salad oil in a wok or 12" frying pan and place over high heat. When oil is hot, add onion and pepper; cook, stirring constantly, for 2 minutes and turn out of pan. Add another 2 tablespoons salad oil and meat mixture to pan. Cook, stirring constantly, until lightly browned, about 3 minutes. Return vegetables to pan, add broth mixture and tomatoes. Cook, stirring, until sauce thickens and boils. Place in serving container bowl or platter.
It looks involved and complicated, but in reality it isn't. It is worth the small effort it takes.