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Post by chief_cook2 on Feb 8, 2003 16:45:16 GMT -6
1 lb (450 g) Chinese wheat noodles (dahn min or mi) or spaghetti, cooked according to package directions 2 Tbs (30 ml) peanut oil 2 Tbs (30 ml) sesame oil Finely sliced scallions (spring onions), green and white parts, for garnish
Spread the cooked and drained noodles on a large baking sheet and allow them to dry at room temperature for 30 to 60 minutes. Heat the oils in a large non-stick skillet over high heat until the oils are very hot. Add a handful of noodles and fry until golden brown on the bottom. Turn the noodles and brown on the other side. Repeat with remaining noodles, adding more oil if necessary and making sure it is very hot before adding more noodles. Garnish with sliced scallions. Serves 4 to 6.
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