aem wrote:

> One home version, seldom seen in restaurants as far as I know, is what we
> used to call "pancake" noodles. You stir fry all your meat and veggie
> ingredients and reserve. You boil the noodles and then put them in a pan
> in hot oil and let them develop a fried consistency on the bottom -- a
> little crustiness -- then you flip them and do the same on the second
> side. Slide onto a platter, top with the stirfry. Cut with a knife to
> serve. I'm sure there is a restaurant out there that serves this, but I
> don't know what they call it. -aem

My local Chinese restaurant calls that "Hong Kong style" chow mein. But in
the general lexicon, any chow mein served over crispy noodles (like Chung
King) would also qualify for that term, so it's best to ask.

Bob