What you need
- 1lb thin fresh noodles
- Heart Shape Szechuan Seasoning Oil
- butter or olive oil
- ¾ cup Chicken Stock
- 1lb Bok Choy cut into 2-in sections
- ½ lb Barbecue Pork strips
- 1 tbs. Soy sauce
- 1 tbs. Rice wine or Sherry
- 1 tbs. Oyster sauce
- 1 tbs. Cornstarch
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. In 2 large skillets, put a layer of the noodles 1-inch deep. Pour 2 tablespoons of butter or olive 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 butter or olive 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 butter or olive 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 butter or olive 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, add 2 tbsp of Heart Shape Szechuan Seasoning Oil and serve on the bed of pan-fried noodles.
Makes 4 servings.