PAN-FRIED NOODLES (LEUNG MEIN WONG)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
- Marinate pork for 1 hour and reserve. Make the sauce and reserve.
- Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
- As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
- Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
- Place noodles in a dish, pour contents of wok over them and serve immediately.
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