chow mein noodles

[Guest guest]

I saw a recipe on the net on how to make homemade chow mein noodles. I don't

want to used canned noodles because of the junk that is in them. The recipe I

used said to break spaghetti into 2 " pieces and cook, then bake in oven. I

tried it and it did not taste good. Anyone have any good homemade recipes for

the noodles?

Thanks

 

GB

 

 

 

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[Guest guest]

I think that you'll find that this is a 'restaurant abroad' ingredient, if you

mean those dry

crispy noodles sometimes served in North America as part of a chow mein dish.

Those that

look/act a bit like shoestring potato fries? Well, never mind. We all know what

they are.

 

I have never made them, but understand that they are made by blanching the fine

noodles

(rice sticks should work, don't you think?) and then, instead of adding them as

soft

noodles to the fried vegetable ingredients, cooking them separately in the wok

or skillet in

oil until they have crisped up and turned golden. That's what I am told :-)

 

The soft noodle chow mein is, of course, more trad, but who says we have to be

trad! Give

it a try with a few of them (you can always eat them as a snack!) until you get

the

technique down pat, as it were.

 

Maybe someone else knows or uses a better way of doing this - I'd love to know

myself,

for although I don't care for the crisp ones I know that others do and sometimes

it's nice

to be able to have a few to scatter on top ;-)

 

Wouldn't these be like the noodles for that crispy thai noodle dish? (Name

escapes me at

the moment).

 

Good luck.

 

love, Pat

[Guest guest]

Thanks Pat. I'll try to make the chow mein noodles with rice sticks. Sounds

like a winner.

 

GB

 

chow mein noodles

 

I think that you'll find that this is a 'restaurant abroad' ingredient,

if you mean those dry

crispy noodles sometimes served in North America as part of a chow mein

dish. Those that

look/act a bit like shoestring potato fries? Well, never mind. We all

know what they are.

 

I have never made them, but understand that they are made by blanching

the fine noodles

(rice sticks should work, don't you think?) and then, instead of adding

them as soft

noodles to the fried vegetable ingredients, cooking them separately in

the wok or skillet in

oil until they have crisped up and turned golden. That's what I am told

:-)

 

The soft noodle chow mein is, of course, more trad, but who says we

have to be trad! Give

it a try with a few of them (you can always eat them as a snack!) until

you get the

technique down pat, as it were.

 

Maybe someone else knows or uses a better way of doing this - I'd love

to know myself,

for although I don't care for the crisp ones I know that others do and

sometimes it's nice

to be able to have a few to scatter on top ;-)

 

Wouldn't these be like the noodles for that crispy thai noodle dish?

(Name escapes me at

the moment).

 

 

 

 

 

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[Guest guest]

> Thanks Pat. I'll try to make the chow mein noodles with rice sticks. Sounds

like a

winner.

 

Oh hey, just try a few, okay? I'm only going by what I was once told and what

I've read -

and let us know if you had to chuck em out :-( As for the rice sticks, I don't

know if that's

best - you will have to let us know. I mentioned it because I just happen to

have some in

the cupboard. Okay, I'd try a few and get back to you myself, but I've got this

rotten cold

or something very much like one (I'm calling allergy; my husband isn't

convinced) and the

kitchen is off-limits until my head gets back to normal size (yah yah, an

impossibility, I

know! LOL).

 

woozily yrs, pat