Why go to the trouble of boiling noodles, draining them in a colander, rinsing them under cold water, draining them again, and then stir-frying them? Sure, sometimes I love making things needlessly difficult for myself, but this is not one of those cases. Instead, I was after a crunchy noodle base, one which maintains its integrity even after toppings and a strong sauce are poured on top.
I first encountered this terrific method three years ago with Hong Kong Style Pan-Fried Noodles. In that recipe, I advised browning the noodles in a wok, which sounded great until my first batch of noodles attached themselves to metal and refused to let go. More oil could have gone in, but I decided instead to retreat into the comfortable arms of my non-stick skillet. It was a great move.
I didn't do much to the savory sauce. But I did completely change up the toppings, picking out a mix of bright green snap peas, crunchy carrots, and plump shrimp. But before any those hit the skillet, I tossed in a heap of minced garlic and ginger, which made the dish far more fragrant and lively than I had imagined.