1 lb Fresh Chinese egg noodles
8 c Water
2 tb Vegetable oil
This is a fried noodle cake to use for chow mein dishes. It can be
prepared in advance and reheated when mixed in the wok with the rest
of the chow mein ingredients.
Bring 8 cup of water to a rolling boil. Place noodles in pot and stir
around for 10 seconds. Drain noodles in a colander and rinse with cold
water. Rinsing the noodles prevents them from cooking any further,
and from sticking together. Set aside. Heat a 12-inch frying pan with
oil, moving the pan around to distribute the oil. Add noodles to form
a pancake. Fry noodles for 5 to 6 minutes.
Check every few minutes to see if noodles are turning brown. Flip and
cook other side. Add a small amount of oil to the pan if the noodles
stick to the bottom. Cook until bottom side is golden brown. Remove
to platter. When the chow mein topping is finished, break up cooked
noodles into quarters and place into wok to mix everything together.
From In the Chinese Kitchen With Shirley Fong-Torres (Pacific View
Press,
Yields
1 servings