-
1
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes).
-
2
Drain them well.
-
3
Scatter the noodles in a baking pan.
-
4
Use a pair of chopsticks and your hands to untangle them as much as possible.
-
5
Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets.
-
6
Pour 2 tablespoons of oil and 13 cup chicken broth in each.
-
7
Cook over a low flame until the broth boils away and the bottom becomes brown and crisp.
-
8
From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly.
-
9
This should take about 10-to-12 minutes.
-
10
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).
-
11
Cover the pan with a wide lid.
-
12
Flip the skillet over, holding the lid firmly.
-
13
The cake will drop onto the lid.
-
14
Slide the cake back into the pan to brown it on the other side.
-
15
Add more oil around the edge if it seems to be sticking.
-
16
To serve, slide it out onto a plate and use it as a base for any dish with sauce.
-
17
TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok.
-
18
When it is hot, add the bok choy and stir-fry to coat with oil.
-
19
Add the pieces of pork and stir-fry to heat through.
-
20
Add the broth.
-
21
Stir in the soy sauce, rice wine or sherry, and oyster sauce.
-
22
When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.
