On 2012-10-01, dsi1 > wrote:
>
> The idea is pretty much the same. The noodles should be compacted and
> fried in a good amount of oil at medium heat.

Well, there ya' go. When I think of fried noodles, I think of deep
fried, like in a wok. I know American Chinese restos use the term
"pan fried" but that usually means pan fried after they've been
boiled or other wise softened by some other means.

nb

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