Pan-fried noodles
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Pan-fried noodles
  Noodles    Pasta  
Last updated 6/12/2012 12:47:35 AM. Recipe ID 8364. Report a problem with this recipe.
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      Title: Pan-fried noodles
 Categories: Oriental, Pasta
      Yield: 4 Servings
 
      1 lb Fresh thin noodles
           Peanut oil
    2/3 c  Chicken broth

MMMMM-------------------PORK & VEGETABLE SAUCE------------------------
      2 tb Peanut oil
      1 lb Bok choy
           - cut into 2-in sections
    1/2 lb Barbecued pork strips
    1/2 c  Chicken broth
      1 tb Thin soy sauce
      1 tb Chinese rice wine
           -=OR=- dry sherry
      1 tb Oyster sauce
      1 tb Cornstarch; dissolved in
      2 tb Cold chicken broth
 
  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.
 




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Recipe ID 8364 (Apr 03, 2005)

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