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Pan-Fried Noodles

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12y ago

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Ingredients

  • 1 lb Fresh thin noodles
  • Peanut oil 2/3 c Chicken broth
  • 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.

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12y ago
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