My local Chinese market was selling two trays of the fat rice noodles often used in chow fun (which is now apparently called shenen fen) for the price of one, so I picked up a duo-pack and set about making dinner. These noodles are nice because they don’t require any boiling: just make a stirfry of choice, and incorporate the noodles. This round got fresh ginger, carrots, a leek, a few diced anchovies, half a bunch of kale, and a handful of goji berries, all sauted in macadamia oil blend (which I’m liking very much lately — it’s made by the good folks at Jungle Products, in Sonoma). The noodles kind of broke up a bit (they’re quite delicate), resulting in tender blobs (in a good way) that reminded me of gnocchi, a nice countertexture agains the snappy, crisp veggies. A dash of umami salt really set the entire dish spinning with umami (boosted by the anchovies). Do this in a nonstick pan; if it starts to stick (the noodles get sticky), just add a little chicken stock, carrot juice, or water. A quick and very tasty dinner.
Funny you say that the “tender blobs” reminded you of gnocchi. My mom always cut the noodles into 2″ segments before stir-frying so they wouldn’t break apart any further. Your version is rather fancy, LOL. When I’m by myself, I cut them into pieces, brown them in a hot pan, then coat with a giant spoonful of bottled hoisin sauce (I confess). Totally unsophisticated, but oh so good!
Not fancy Karena! Just normal crap in the fridge. Well ok, fancier than hoisin (which I like too, btw).
It is like pad see ew yummyness, reinvented.
“crap” is a technical term, right?