Preparation:
Grease an 8 or 9 inch round cake pan, quiche pan, or pie plate with 1 tsp. of the oil.
In a large pot, bring 4 quarts of water to a rolling boil. Add the noodles and stir to separate. Return to a boil, reduce the heat to medium, and cook, stirring from time to time, until the noodles are tender but firm.
Drain in a colander, add sesame oil, and toss.
Heat a well seasoned wok or a heavy skillet over high heat until very hot, about 30 seconds. Add the remaining oils; heat until almost smoking hot. Invert the noodle cake into the wok and fry over medium-high heat, swirling occasionally so the noodles won't stick, until a deep golden brown on the bottom, 5 to 8 minutes. Using a spatula, flip the noodle cake over and brown the other side. If not serving immediately, transfer to a heat-proof platter and keep warm in a low oven.
Note: Chinese panfried noodles should be crisp and golden brown on the outside and tender on the inside. If you cook them on the stove, use a well-seasoned pan to prevent the noodles from sticking. If you don't have a seasoned pan, toss the cooked noodles generously with safflower or corn oil and broil for about ten minutes on both sides until gol |
