|
|
Pan-Fried Noodles
Ingredients:
1/2 pound Barbecued pork strips
1/2 cup Chicken broth
1 pound Fresh thin noodles
1 tablespoon Thin soy sauce Peanut oil
1 tablespoon Chinese rice wine or dry
2/3 cup Chicken broth sherry BBQ PORK & VEGETABL TOPPING:
1 tablespoon Oyster sauce
2 tablespoon Peanut oil
1 tablespoon Cornstarch in
2 T cold 1 pound Bok choy -- in
2-in sections - chicken broth
Preparation:
This is a basic chow mein. You can add meat or vegetables
as you like.
- BLANCH 1 POUND FRESH noodles in boiling water to wash
away the starch and to loosen them up (about 2 minutes).
- Drain them well. Scatter the noodles in a baking pan.
Use a pair of chopsticks and your hands to untangle
them as much as possible.
- Put a layer of the noodles 1-inch deep in each of
2 large, heavy skillets.
- Pour 2 tablespoons of oil and 1/3 cup chicken broth
in each.
- Cook over a low flame until the broth boils away and
the bottom becomes brown and crisp.
- From time to time, add a little oil and broth to keep
the noodles moist and allow the crust to develop slowly.
This should take about 10-to-12 minutes.
- To flip, first shake the pan to make sure the cake
is not stuck to the bottom (if it is, dribble some oil
around the edge to loosen it).
- Cover the pan with a wide lid. Flip the skillet over,
holding the lid firmly. The cake will drop onto the
lid. Slide the cake back into the pan to brown it on
the other side.
- Add more oil around the edge if it seems to be sticking.
To serve, slide it out onto a plate and use it as a
base for any dish with sauce.
- TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut
oil in a wok. When it is hot, add the bok choy and stir-fry
to coat with oil. Add the pieces of pork and stir-fry
to heat through.
- Add the broth. Stir in the soy sauce, rice wine or
sherry, and oyster sauce. When the sauce is hot, thicken
it with the dissolved cornstarch and serve on the bed
of pan-fried noodles.
|
|
