*  Exported from  MasterCook  *
 
                             Pan-Fried Noodles
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ken Hom -- Guest Chef
      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
 
 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.
 
 
 
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