It is so easy to stir-fry precooked Chinese egg noodles with finely shredded vegetables and slivers of meat, fish or shellfish to make a variety of quick dishes.
As with all stir-fry recipes, the key to success is preparation. Have everything ready before you start cooking. Wash, peel and slice thinly the vegetables as appropriate. Cutting the vegetables into equal-sized pieces will help ensure even cooking. Cut any meat or fish into thin slivers.
Make sure the oil in your wok or pan is hot and constantly stir all the ingredients while they are cooking. It is best to use sunflower or groundnut oil for stir-frying.
To prepare the noodles precook them in a large pan of boiling salted water for about 3 minutes until tender, then drain and rinse under cold water. If you want to cook the noodles in advance, keep them in a polythene bag in the refrigerator.
To serve 4, use about
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