Assorted Shrimp with Yellow on Both Sides

1. Wash all ingredients except noodles. Cut yellow sprouts, black fungus, and white mushroom into small pieces; Cut the carrots into small pieces, blanch them in water with peas, and strain dry. Open the back of the fresh shrimp, remove the shrimp thread, and blanch it in a water pot with ginger slices. Remove and drain. Mix starch with twice the amount of water to make water starch for thinning the thicket. 

2. Boil water in the pot, add Grandpa Zhang's hollow hanging noodles, and cook over high heat for 1 and a half minutes until the noodles are still slightly hard. Remove from the pot, drain with cold water, add a little oil, and mix well. 

3. Take a flat bottomed small frying pan, pour in oil and heat over medium heat, then pick some noodles and plate them into a pancake shape. Fry over medium and low heat until clumps and golden brown, then flip the pan over and pour a little oil along the edge. Fry until golden brown, then use kitchen paper to absorb excess oil and plate. So fry all the noodles into two burnt yellow pancakes. 

4. Pour oil into a flat bottomed pan, heat over medium heat, add yellow cabbage and black fungus, stir fry until raw, add shrimp, peas, carrots, add soy sauce, salt, sugar, cooking wine, and white pepper, stir fry evenly. 

5. Turn down the heat, pour in water starch, mix well and thin out the sauce, then pour it onto the pancake. Can be eaten with a knife and fork.