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1
Cook ramen noodles according to package.
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2
DO NOT add the seasoning packet.
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3
Save for another use.
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4
In a mixing bowl, beat eggs, mustard, seseme oil, baking powder, and soy sauce.
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5
Drain bean sprouts and bamboo shoots.
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6
Drain well and pat dry.
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7
These ingredients must be completely dry.
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8
You may use fresh bean sprouts, if you like.
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9
Shred carrots and dice green onions.
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10
Chop bamboo shoots.
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11
Add vegetables and ramen to egg mixture.
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12
Mix well.
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13
Heat 1 T butter (or oil)for each pancake (egg fu yum).
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14
I make my pancakes by using a small ladle to drop into the skillet.
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15
You don't want the pancake to be more than about 3 inches across, or it will be hard to flip.
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16
Make sure your skillet is hot, but not screaming hot.
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17
I usually cook only one pancake at a time, so I can watch them better and not tear them up.
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18
Cook in butter or oil about four-six minutes each side.
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19
You want them browned but not burned.
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20
Do not attempt to flip them until you lift one side with a spatula to see if it is browned.
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21
Add 1 T butter each time you start a new pancake.
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22
Set aside pancakes, keep warm.
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23
For sauce:.
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24
Chop round steak into bite size pieces.
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25
Brown in skillet with 1 T oil.
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26
Drop heat in skillet to low.
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27
add soy, dry mustard, beef gravy, peas, and seseme oil.
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28
Heat until frozen peas are hot, about five minutes.
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29
Place two pancakes on a plate.
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30
Serve with the sauce on top or on the side in a dipping bowl.
