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Pan fried noodles
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Exotic, Fried, Noodles, Pastas & Noodles |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| lbs | Fresh thin noodles | | | Peanut oil | | 2/3
| cup | Chicken broth | | | PORK & VEGETABLE SAUCE | | 2
| tbsp | Peanut oil | | 1
| lbs | Bok choy, cut into 2-inch | | | - sections | | 1/2
| lbs | Barbecued pork strips | | 1/2
| cup | Chicken broth | | 1
| tbsp | Thin soy sauce | | 1
| tbsp | Chinese rice wine, or: | | | - dry sherry | | 1
| tbsp | Oyster sauce | | 1
| tbsp | Cornstarch, dissolved in | | 2
| tbsp | Cold chicken broth |
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Procedures:
| 1 | Blanch 1 pound fresh noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). | | 2 | Drain them well. | | 3 | Scatter the noodles in a baking pan. | | 4 | Use a pair of chopsticks and your hands to untangle them as much as possible. | | 5 | Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. | | 6 | Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. | | 7 | Cook over a low flame until the broth boils away and the bottom becomes brown and crisp |
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