Serve these addictive noodles with any brothy stir-fry on top.
(Serves 6-8)
Ingredients:
- 1 pound fresh linguine (or Chinese lo mein)
- 8 tablespoons peanut or canola oil
Method:
- Bring a large pot of water to boil on the stove. Gently separate the noodles and add them to the pot. Stir, continuing to gently separate. Cook for specified amount of time, less a minute or so. Drain and rinse under cool water. Toss with a tablespoon or so of oil to prevent sticking. Set aside.
- Just before serving, add remaining oil to a large wok and heat over medium-high. When hot, add the noodles and carefully spread to cover the bottom of the pan. Fry for about 4-5 minutes until beginning to turn golden-brown. Carefully turn the entire noodle pile, all at once. Do this by using two spatulas – one to flip from one side, while pushing with the other on the opposite side. It won’t matter if the noodles don’t keep the round shape of the wok – but nice if they do.
- When done, slide the “cake” out onto a large, deep platter and top with a saucy vegetable stir-fry of your choice.
