Crispy Noodles
3/4 lb (340 g) egg noodles (preferably fresh)
3 tbsp (45 mL) oil
1 onion, shredded
½ lb (225 g) chicken or pork, shredded
1 tbsp (15 mL) soy sauce
oil, for deep-frying
1. Cook noodles. Drain, rinse well and set aside. After about 10 minutes, turn out noodles onto tray and separate them with chopsticks or a fork.
2. Heat oil in a wok and stir-fry vegetables and meat together for about 5-6 minutes. While still crisp, season with soy sauce and keep warm.
3. Put ¼ of the noodles into a strainer, heat the oil for deep-frying and plunge strainer into the oil; fry until noodles are crisp then drain on paper towels. Turn onto serving dish and top with meat and vegetable sauce.
Serves 4
