This is my favorite new noodle dish of the year, maybe the last few years. It’s best with chow mein, lo mein, vermicelli, or thin spaghetti noodles.
Cook noodles according to the directions on the package,
then immediately rinse with cold water to keep them from overcooking. Half a
pound of noodles will be plenty for four people.
In a small bowl, stir together a tablespoon of oyster
sauce, two tablespoons of soy sauce, a half a teaspoon of sesame oil, and a
teaspoon of sugar. Whisk in three tablespoons of corn starch or flour until
smooth.
In a wok, large frying pan, or heavy pot, heat a couple
tablespoons of vegetable oil followed by half a sliced onion and a couple of
minced garlic cloves. Salt and pepper some thinly sliced chicken, beef, fish,
or pork then slide into the pan, toss until nearly cooked through. Remove all,
set aside, then turn off the heat.
To crisp the noodles, heat a tablespoon of vegetable oil in
another large pan over medium heat. Once hot, place a large handful of the
drained noodles into the pan and spread them evenly so they cover the bottom.
After a minute or two, or when they’re golden-brown underneath, slide them off
onto a glass plate then flip them back into the pan to crisp the other side.
Once done, keep them warm in a low heat oven while you’re repeating the process
with the rest of the noodles.
When the noodles are done, reheat your wok and add some
chopped vegetables, they could include carrots, shallots, bok choy, red or
green pepper, mushrooms, or cabbage…sliced ginger would also be great.
Cook for a few minutes before adding three quarters of a
cup of chicken or vegetable stock, your corn starch sauce, and some spice or
Sriracha if you’re looking to add some heat.
Let simmer on low heat until the vegetables are fork tender and sauce is
syrupy.
When you’re nearly ready to serve, add the protein back
into the wok, simmer for a couple of minutes, then serve on top of the crispy
noodles.
