Added by Jo Anne Sugimoto [sugarnspicetedibears] on Jan 6, 2011
– 1/2 lb fresh chinese egg noodles, or any oriental
– 6 c enough water to boil the noodles in
– 1/8 tsp sesame oil, or just enough to keep the noodles
from sticking together
– 2 Tbsp peanut oil to fry the noodles, or you can also
use vegetable oil
NOTE: DO NOT USE A LOT OF SESAME OIL AS IT HAS
A VERY STRONG, NUTTY FLAVOR AND CAN SOMETIMES
OVER POWER THE OTHER FLAVORS IN YOUR DISH.
1. Bring the water to boil and add the fresh noodles to it.
2. Boil the noodles till tender but firm.
3. Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
4. In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
5. Move the pan so that the oil is well distributed.
6. With just a few drops of sesame oil, mix with the well drained noodles so that they won’t stick together.
7. Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
8. Don’t walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.
9. When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
10. Place on serving platters and garnish with your favorite Chinese entree.
– 3 lb boneless, skinless chicken, cut into bite size
– 3 Tbsp flour
– 1/4 c salad oil
– 3 clove garlic, crushed
– 3/4 c green onions, chopped
– 1/3 c chinese parsley (cilantro)
– 2 Tbsp sugar
– 1/2 c oyster sauce
– 1/3 c water
– pepper to taste
1. Cut chicken into bite-sized pieces.
2. Coat with flour, let stand for 15 minutes.
3. In a large skillet, heat oil and garlic, do not burn the garlic or it will be bitter.
4. Add the chicken pieces and stir-fry until browned.
5. Lower the heat and add the remaining ingredients.
6. Garnish with additional Chinese parsley.