Recipe ingredients and directions:
Yield: 4 servings
1 lb fresh thin noodles
peanut oil
2/3 c chicken broth
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. Put a layer of
the noodles 1-inch deep in each of 2 large, heavy skillets. Pour
2 tablespoons of 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 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 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.
Category: Asian Recipes
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