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Pot-Browned Noodles

Pot-Browned Noodles

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categoriesTypes, Recipes/Menus
Published by: Susan Miller Lindquist on Feb 15, 2010
Copyright:Attribution Non-commercial


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The Spice Garden
Pot-Browned Noodlescourtesy of 
The Modern Art of Chinese Cooking- Barbara Tropp
Ingredients:½ lb. Chinese noodles1 ½ tsp. sesame oil1 tsp. kosher salt6 tbsp. peanut oilMaking the Noodles:Heat a pot of water to a rolling boil.Add the noodles and break them up with a fork. Cook for 6 minutes.Drain the noodles and then place them on a lint-free towel to soak up all water.Turn the noodles into a large bowl and toss with the sesame oil and the kosher salt. Makesure the noodles are well-coated.Heat a large non-stick fry pan until hot (medium-high). Add 3 tbsp. of the oil and tilt the pan to coat the lower surface and up the sides.Starting at the outer edges, stretch clumps of the noodles around the edges and toward thecenter of the pan to form an even layer or pillow of noodles.Jostle to settle the noodles and allow them to brown without disturbing (5 – 7 minutes).Use a couple flat spatulas to periodically check the browning process. Regulate the heatappropriately.When the layer is browned and golden over the whole lower surface, use the spatulas toflip the pillow.Drizzle the rest of the peanut oil around the edges and jostle the noodles until it settlesinto and down under the pillow.Continue browning without disturbing until the lower surface is browned and crispy-looking (another 5 minutes or so). If stir-frying, start your stir-fry about now.Slide the noodle pillow onto a lipped platter and top with your meat or veggie stir-fry, cutthe pillow into wedges and serve with the stir-fry and sauces on top of the wedges.

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