This is more of a reflection on me then the recipe, but sometimes it doesn't look that great and also doesn't taste like much. I think the main issue here was using the pre cooked noodles at the market. They just fell apart and it became a starchy mess you see above. This warrants a retry with fresh noodles this time!
by cs301368cs
3 Comments
Your weekly posts are doing a better job making me want to buy this book than Kenji’s videos are lol. So much yummy.
Dry noodles next time. Rehydrate in WARM water (not hot). biggest pain in the butt is separating each noodle before frying. This is super necessary in ordre to avoid the above
Did you stir the noodles with a spatula or “hand toss” them without actually using a utensil? I find it works way better if you hand toss. Also, you’ve got to pre-separate the noodles from each other and have them in a loose pile before adding to the wok. Helps if you nuke the noodles for a little in the microwave before trying to separate them.
Regarding flavor/color, did you use any dark soy sauce? Makes a big difference for this dish.
Here is what mine looked like following Kenji’s recipe from his YouTube channel: https://new.reddit.com/r/seriouseats/comments/qf2yym/beef_chow_fun/