"Joseph Littleshoes" > wrote
>>
>>
>
> Maybe its like fried rice, you don't want to use freshly cooked rice for
> fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
> sesame oil & garlic till almost done then add left over spaghetti or rice
> noodles and continue to stir fry till they are warmed through and the
> cabbage finished, sometimes i add a bit of pre cooked meat to this, but
> the "elderly relative" likes it with just the cabbage and noodles and
> seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
> completed dish.
>
> I have never tried this with raman noodles, only commercial spaghetti and
> asian rice flour noodles.
> --

I also use any noodles I have around, Joseph. Some kind of thickish
Italian spaghetti-type was on sale and I broke it into short lengths
and used it in the last batch and it was really good.

I also use cabbage as you do, and mushrooms, too, when I do pork
and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
a good one for those of us who do not want to make our own.