Pan-fried Noodles

Name: Pan-fried Noodles
Yield: 4.0
Ingredients: 1.0 pound Fresh Thin Noodles Peanut Oil; 0.6667 cup Chicken Broth Pork Amp Vegetable Sauce; 2.0 tablespoon Peanut Oil; 1.0 pound Bok Choy Cut Into In Sections; 0.5 pound Barbecued Pork Strips; 0.5 cup Chicken Broth; 1.0 tablespoon Thin Soy Sauce; 1.0 tablespoon Chinese Rice Wine Dry Sherry; 1.0 tablespoon Oyster Sauce; 1.0 tablespoon Cornstarch; 2.0 tablespoon Cold Chicken Broth

Pan-fried Noodles — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

1.0 lb Fresh Thin Noodles Peanut Oil
0.6667 cup Chicken Broth Pork Amp Vegetable Sauce
2.0 tbsp Peanut Oil
1.0 lb Bok Choy Cut Into In Sections

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Method (preview)

1
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and
2
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

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