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Home Cooking 9

Fresh rice noodles, wok fried, browned but not forgotten

silsurf | May 2, 2017 02:53 PM

This will be my second attempt at making Pad See Ew. My first was OK< but what is really lacking is the slight browned edge on the noodles that I adore! My first attempt the noodles fell apart and there was no browning anyway.

I actually worked in a chinese restaurant a long time ago and have 100% success making traditional dishes using the hottest wok I can get at home.

I kind of assumed there would be a similar approach, blanch the "fresh noodles" then add them to a well oiled, very hot work and sauce and serve.

But as I said, it didnt really work the first time around, so I am looking for any guidance here.

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