Foo - Noodles on the buffet

Chinese buffet. Thin white noodles, kind of dry, with some scrambled egg and some kind of green vegetable. I love them.

Anybody know how to make those or where to get a recipe?

Sorry, you are confused.

Those are worms.

Egg foo young (http://en.wikipedia.org/wiki/Egg_foo_young)?

http://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Efy.JPG/260px-Efy.JPG

Egg foo young (http://en.wikipedia.org/wiki/Egg_foo_young)?

http://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Efy.JPG/260px-Efy.JPG

No. These are just loose, fluffy, thin, white noodles with a little bit of egg and veggie mixed in. Kind of like Ramen but no liquid, and thinner.

Rice noodles? Can be used with or without broth or sauce.


http://farm2.static.flickr.com/1433/1430891445_56bf4f639e.jpg

Pancit noodles?

http://ceresthegoddess.files.wordpress.com/2008/03/pancit.jpg

I eat oddles of noodles! I loves me some noodles. :D

Pancit noodles?

http://ceresthegoddess.files.wordpress.com/2008/03/pancit.jpg

*swoon* What buffet there pancit at? No "Chinese" buffet I ever been at.

Bean thread noodles?

http://maona.net/img/food/chicken_long_rice.jpg

Why would I think that "noodles on the buffet" was a euphemism for something else entirely? :innocent:

mmm noodles

Rice noodles? Can be used with or without broth or sauce.


http://farm2.static.flickr.com/1433/1430891445_56bf4f639e.jpg


Pancit noodles?

http://ceresthegoddess.files.wordpress.com/2008/03/pancit.jpg

Gimme! Please! *drool* *swoon* *drool* *swoon* (repeat)

Pancit noodles?

http://ceresthegoddess.files.wordpress.com/2008/03/pancit.jpg

There's a chinese buffet nearby that serves those pancit noodles. I love them but lately they go and put shrimps in it. :notamused: . I'm gonna ask them to get those shrimps out. I'm allegic to shrimp.
Ernest

Why would I think that "noodles on the buffet" was a euphemism for something else entirely? :innocent:

I can't think of what else it could mean.
I wish I knew how to make dem noodles.

It's the easiest thing there is to make. The sauce is the key, find a good Chinese market and get the noodles and a jar of oyster sauce (or ask for a recommendation).

Cook the noodles in boiling water, drain and set aside. Mix up the sauce with a bit of soy sauce and set aside.

Put a little oil ( I use canola with a little sesame oil ) in the wok and heat it, add cut up chicken or pork, stir in onion, celery, shredded carrots and stir until meat is cooked and veggies are soft. Stir in noodles mixing well with meat and veggies and pour in sauce and mix again. When all is mixed pour it on your plate and dive in.

Easy and delicious!

It's the easiest thing there is to make. The sauce is the key, find a good Chinese market and get the noodles and a jar of oyster sauce (or ask for a recommendation).

Cook the noodles in boiling water, drain and set aside. Mix up the sauce with a bit of soy sauce and set aside.

Put a little oil ( I use canola with a little sesame oil ) in the wok and heat it, add cut up chicken or pork, stir in onion, celery, shredded carrots and stir until meat is cooked and veggies are soft. Stir in noodles mixing well with meat and veggies and pour in sauce and mix again. When all is mixed pour it on your plate and dive in.

Easy and delicious!

Watch out there! Cook the meat first (it takes longer), then set aside. Wash out the wok (get the brown jiuces outta that wok). I just run the hot wok in water, scrubbing briskly with a sponge and paper towel dry. The wok won't warp.
Heat up wok again, put in fresh oil and cook the veggies.
After veggies heat up, throw the meat back in (just to heat it up again). Cooking meat with your vegetables makes the veggies brown and mushy (yuck!). Cooking veggies too long makes them mushy (yuck!). Veggies gotta be vibrant and crunchy. :)
Brocolli, cauliflower and carrots (denser veggies can be fried longer, I throw them in first. Onions, cabbage (thin sliced) and snow peas should be flash fried so they can stay crispy (throw them in last).
Then I pour in my stir-fry sauce. The secret is in the sauce, my friends!
When I stir-fry noodles, I do this and at the last few seconds, throw the noodles back in the wok and stir-fry everything up together. I've never boiled noodles and just added sauce to them, is that how pancit noodles are prepared?
Ernest

*swoon* What buffet there pancit at? No "Chinese" buffet I ever been at.

You gotta come to NorCal. They have Pancit at a lot of places. So many different Asian dishes at the Chinese buffets. Even fresh sushi is served as well! :)

I had some noodles the other day at a Korean place, I have no idea what they were. Looked like glass noodles, but were covered in what looked like mayo so were opaque. They were insanely crunchy, like those old dorito ads. It was cool. (they were not uncooked ramen)

You gotta come to NorCal. They have Pancit at a lot of places. So many different Asian dishes at the Chinese buffets. Even fresh sushi is served as well! :)

Cali is a different world. So is Hawaii. That's what we get for being here in Pgh. Though there is a Pinoy restaurant in Lawrenceville.

Watch out there! Cook the meat first (it takes longer), then set aside. Wash out the wok (get the brown jiuces outta that wok). I just run the hot wok in water, scrubbing briskly with a sponge and paper towel dry. The wok won't warp.
Heat up wok again, put in fresh oil and cook the veggies.
After veggies heat up, throw the meat back in (just to heat it up again). Cooking meat with your vegetables makes the veggies brown and mushy (yuck!). Cooking veggies too long makes them mushy (yuck!). Veggies gotta be vibrant and crunchy. :)
Brocolli, cauliflower and carrots (denser veggies can be fried longer, I throw them in first. Onions, cabbage (thin sliced) and snow peas should be flash fried so they can stay crispy (throw them in last).
Then I pour in my stir-fry sauce. The secret is in the sauce, my friends!
When I stir-fry noodles, I do this and at the last few seconds, throw the noodles back in the wok and stir-fry everything up together. I've never boiled noodles and just added sauce to them, is that how pancit noodles are prepared?
ErnestOK Big_e, I tried it your way tonight, MUCH better! Us Irish need a lot of help, but we learn fast, thanks! I used my usual sauce, but added a little sweet to it, that was tasty too.

Watch out there! Cook the meat first (it takes longer), then set aside. Wash out the wok (get the brown jiuces outta that wok). I just run the hot wok in water, scrubbing briskly with a sponge and paper towel dry. The wok won't warp.
Heat up wok again, put in fresh oil and cook the veggies.
After veggies heat up, throw the meat back in (just to heat it up again). Cooking meat with your vegetables makes the veggies brown and mushy (yuck!). Cooking veggies too long makes them mushy (yuck!). Veggies gotta be vibrant and crunchy. :)
Brocolli, cauliflower and carrots (denser veggies can be fried longer, I throw them in first. Onions, cabbage (thin sliced) and snow peas should be flash fried so they can stay crispy (throw them in last).
Then I pour in my stir-fry sauce. The secret is in the sauce, my friends!
When I stir-fry noodles, I do this and at the last few seconds, throw the noodles back in the wok and stir-fry everything up together. I've never boiled noodles and just added sauce to them, is that how pancit noodles are prepared?
Ernest
Say that 5X fast :roflmao2:
That said, I'm gettin ungry!