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Pan Fried Noodle Recipe

Serving Size  : 4
 Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    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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