Pan fried noodles?

Question

I also grew up in Fresno and had the great pan fried noodles. My favorite in Fresno was Fungs Kitchen on Bulter or Fongs. Can't find it in the bay area but have been trying for years.. help

Answer 1

My dad had a restaurant in Wasco.

He made two types of noodles for his chow mein.  I never knew what lo mein was until we moved to the SF Bay Area. But I like lo mein, too.

He made his own egg noodles fresh several times a week. Before you cook your noodles, be sure to loosen the strands.  They are probably packed tightly and you want the strands kind of loose so they will cook evenly.

1.  Chicago style noodles.  Crisp and crunchy noodles.  Heat oil in a wok until hot. Carefully lower a large handful of fresh egg noodles.  They will cook into a crispy nest.  Scoop them out and drain before plating.  Cook meat/vegetable/sauce mixture in a wok and spoon over plate of crisp noodles and serve right away.

2.  Pan fried noodles.  Bring water in a wok to boil.  Lower the handful of fresh noodles in and when water boils again, remove noodles with a large strainer, drain the excess water by moving your hand up and down quickly while still in strainer, transfer the whole bunch of noodles to a well greased grill turned to medium heat.  When one side is nicely browned, flip the nest to the other side until that is brown.  Then you can drain it to make sure that most of the oil drains off or if that is not a problem, transfer the whole nest of noodles to a large serving plate.  Place cooked veggie/meat/sauce mixture over that & serve right away.

In the Central Valley, many restaurants (at least in the old days) made their own fresh noodles of flour and fresh eggs.  There was no other source.  As far as the topping, you can include whatever ingredients you like - omit what you can't stand - but the gravy always included broth from a huge pot of bones, little soy sauce, little salt, and a little MSG (at that time it was in common use), and a spoonful of cornstarch in cold water added to the bubbling sauce just before dish is all done.

I haven't been in a restaurant kitchen in many years but that is how I remember the process. Maybe someone can correct me if their experience is different.

There is a Chinese restaurant in the San Francisco's Sunset District that makes their own noodles. It's San Tung on Irving St. between 11th & 12th Ave.  This restaurant is always busy. They open at 11 am.  Closed on Wednesdays.

Answer 2

What you're describing is sort of like a Lo Mein where the noodles are fried in a pan sort of like a pancake.  When plated, the pancake of noodles is topped with the other ingredients as you described.

In a restaurant, I'd look for "lo mein" instead of "chow mein".

If you're trying to make it at home, try making this recipe, but instead of mixing the noodles in.  Place the cooked and drained noodles in a non-stick frying pan with a little oil.  Continue frying and flip once or twice until the outside has a nice crisy brown.  When you're about done, add a little soy sauce and sesame oil.

Plate and add the rest of the ingredients on top.

http://chinesefood.about.com/od/chickenl...

Answer 3

try this one

http://www.recipezaar.com/86417

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