Crispy Noodles

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.