Pan-fried Noodles

INGREDIENTS

INSTRUCTIONS

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.  Posted
to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 286
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 32.9mg
Sodium: 1118.7mg
Potassium: 306.4mg
Carbohydrates: 31.6g
Fiber: 1.4g
Sugar: 1.3g
Protein: 11.1g