• 6servings

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 tablespoons safflower or corn oil

  3. 1 pound fresh or dried noodles

  4. 1 1/2 teaspoons toasted sesame oil

Instructions Jump to Ingredients ↑

  1. Grease an 8 or 9 inch round cake pan, quiche pan, or pie plate with 1 tsp. of the oil.

  2. In a large pot, bring 4 quarts of water to a rolling boil. Add the noodles and stir to separate. Return to a boil, reduce the heat to medium, and cook, stirring from time to time, until the noodles are tender but firm. Drain in a colander, add sesame oil, and toss.

  3. Heat a well seasoned wok or a heavy skillet over high heat until very hot, about 30 seconds. Add the remaining oils; heat until almost smoking hot. Invert the noodle cake into the wok and fry over medium-high heat, swirling occasionally so the noodles won't stick, until a deep golden brown on the bottom, 5 to 8 minutes. Using a spatula, flip the noodle cake over and brown the other side. If not serving immediately, transfer to a heat-proof platter and keep warm in a low oven.

  4. Note: Chinese panfried noodles should be crisp and golden brown on the outside and tender on the inside. If you cook them on the stove, use a well-seasoned pan to prevent the noodles from sticking. If you don't have a seasoned pan, toss the cooked noodles generously with safflower or corn oil and broil for about ten minutes on both sides until gol


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