*  Exported from  MasterCook  *
 
                             PAN-FRIED NOODLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Oriental                         Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -ÿÿdry 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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