INGREDIENTS

INSTRUCTIONS

Boil noodles in unsalted water until "al dente." Drain, flush with
cold water until chilled, then roll loosely in a lint-free towel to
blot off excess water.  Toss noodles with sesame oil and salt, using
your hands to coat and  separate the strands.  Heat a 12-inch
well-seasoned or Silverstone heavy skillet over high  heat until hot
enough to evaporate a bead of water on contact. Add 5  tablespoons of
oil, swirl to coat the bottom and sides of the pan,  then reduce heat
to medium-high.  When oil is hot enough to sizzle a single noodle, coil
the noodles in  a pan then use a spatula to pack them into an even
pancake or  "pillow." Cover and cook until the bottom is golden, about
5-7  minutes.  Uncover, flip the noodle pillow over with a jerk of your
wrist, then  cover and cook the second side.  If the pan seems dry,
dribble in the  remaining tablespoon of oil around the side of the
skillet before  covering it.  Slide the noodle pillow out of the pan,
cut it into quarters, then  garnish with a sprinkling of black sesame
seeds and vegetables.  Stir-Fried Greens: ==================  Soak the
dried mushrooms for several hours or overnight in cold water.  Drain,
rinse, remove any stems, then cut caps into slivers 1/8-inch  wide.
Heat a wok or a large heavy skillet over high heat until hot enough to
evaporate a bead of water on contact.  Add 2 tablespoons of oil,  swirl
to glaze the pan, then reduce heat to medium-high.  Add the Chinese
chive tops, garlic and black mushrooms, toss until  fully fragrant,
then add chanterelles, sliced scallions, and cabbage  to the pan. Toss
just until vegetables turn supple, about 2 minutes.  Add baby bok choy,
toss until color deepens and the vegetables are  heated through, about
20 seconds.  If the pan becomes too dry,  dribble in a bit more oil
from the side.  Fold in the chilis, then turn contents out onto a
serving plate,  either alongside or on top of the noodle pillow.
Caution: Chilis are added for color and are not meant to be eaten
whole! If a spicier dish is desired, finely sliver a single chili and
stir-fry it with the shallots before stir-frying the remaining
vegetables.  Source: Great Chefs of San Francisco, Avon Books, 1984
Chef:   Barbara  Tropp, China Moon, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 684
Calories From Fat: 567
Total Fat: 64.3g
Cholesterol: 20.3mg
Sodium: 972.3mg
Potassium: 477.5mg
Carbohydrates: 24.3g
Fiber: 2.6g
Sugar: 1.2g
Protein: 5.3g