On 10/1/2012 1:01 PM, notbob wrote:
> 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
>

Cake noodle is (are?) cooked 2 times i.e., boiled, then fried. The thing
about cake noodle is that you can cut it into cake-like squares.