Pan-fried Noodle

Pan-fried Noodles 两面黄

  • 250g of Flour, 92g of water, 2g of salt Angel hair disc, 10 minute setting
  • Bring a pot of water to a boil
  • Put noodles in the boiling water and wait for the water to boil again, takes a minute or two, so keep an eye on it
  • Immediately remove the noodle from the hot water, drain and rinse with cold water to stop it from continued cooking
  • Drain noodle well, add a little bit of salt and 2 table spoon of oil to avoid noodle stick to each other
  • Over medium heat, heat 1 table spoon of oil
  • take a palm-ful of noodle and form into a thin disc, medium low heat for about 3 minutes or when it’s lightly browned and crispy, flip it over (it should not fall apart, if it does, let it cook on the first side a little longer to form the crust), drizzle another table spoon of oil around the edge, and cook for another 2-3 minutes till it’s lightly brown.
  • Plate and drizzle favorite sauce over it (suggested sauce: vinegar, peanut sauce, or even curry!)

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