Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb dry egg noodles,broken into
- 1-in p,ieces water salt
4 T corn oil,divided
5 md (2 c) onions,sliced thin
1/2 lb beef,Ground
1 t salt
1/4 t pepper

1. In a pot, cook noodles in lightly salted water for about 5 minutes
until al dente. Drain well. Set aside.

2. In a skillet, heat 2 tb oil. Add onions and stir-fry over low
heat for 3 minutes until onions are just golden. Add beef, salt, and
pepper and stir-fry mixture for 5 minutes longer. Turn out into a
bowl and reserve.

3. To same skillet, add remaining 2 tb oil and half of cooked egg
noodles. Cover noodles with reserved meat/onion mixture and then
remaining half of pasta. Fry over moderate heat until bottom pasta
becomes crisp and firm, about 5 minutes. Flip the pancake over on a
large dinner plate and slide other side into the skillet. Brown over
moderate heat for 5 minutes more.

Serve this crisp pancake warm with salads. Makes 4 servings.

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