| 1 |
Bring a pot of water to a boil over high heat. Add
the noodles and cook, untangling them with chopsticks, until tender
but firm, about 5 minutes. Drain, spread them into a thick pancake
on a plate, loosely cover with plastic wrap, and allow to dry. |
| 2 |
Heat 2 tablespoons oil in a nonstick skillet over
medium-high heat. Add the egg noodles, being carful not to destroy
their pancake form, and allow to crisp until golden brown, 5 to 7
minutes. Slide onto a plate. Add the remaining oil to the pan and
flip the noodle pancake into the pan so the crisp side faces up.
Crisp the underside until golden brown, 5 to 7 minutes. (White the
noodles are getting crisp on this second side, you should be
stir-frying the seafood.) Transfer crispy egg noodles to a serving
dish and top with the stirfried seafood. Serve while hot. |
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