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Old 05-22-09, 08:25 PM   #1
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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?
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Old 05-22-09, 08:26 PM   #2
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Sorry, you are confused.

Those are worms.
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Old 05-22-09, 08:33 PM   #3
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Egg foo young?

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Old 05-22-09, 08:36 PM   #4
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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.
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Old 05-22-09, 09:12 PM   #5
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Rice noodles? Can be used with or without broth or sauce.


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Old 05-22-09, 09:16 PM   #6
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Pancit noodles?

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Please dont outsmart the censor. That is a very expensive censor and every time one of you guys outsmart it it makes someone at the home office feel bad. We dont wanna do that. So dont cleverly disguise bad words.
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Old 05-22-09, 09:17 PM   #7
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I eat oddles of noodles! I loves me some noodles.
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Old 05-23-09, 10:50 AM   #8
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Pancit noodles?

*swoon* What buffet there pancit at? No "Chinese" buffet I ever been at.
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Old 05-23-09, 01:25 PM   #9
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Bean thread noodles?

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Old 05-23-09, 03:16 PM   #10
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Why would I think that "noodles on the buffet" was a euphemism for something else entirely?
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Old 05-23-09, 03:44 PM   #11
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mmm noodles
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Old 05-23-09, 08:24 PM   #12
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Rice noodles? Can be used with or without broth or sauce.


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Pancit noodles?

Gimme! Please! *drool* *swoon* *drool* *swoon* (repeat)
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Old 05-23-09, 08:33 PM   #13
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Pancit noodles?

There's a chinese buffet nearby that serves those pancit noodles. I love them but lately they go and put shrimps in it. . I'm gonna ask them to get those shrimps out. I'm allegic to shrimp.
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Old 05-23-09, 08:40 PM   #14
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Why would I think that "noodles on the buffet" was a euphemism for something else entirely?
I can't think of what else it could mean.
I wish I knew how to make dem noodles.
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Old 05-23-09, 09:06 PM   #15
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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!
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Old 05-23-09, 11:36 PM   #16
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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

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Old 05-24-09, 04:35 AM   #17
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*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!
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Old 05-24-09, 07:40 AM   #18
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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)
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Old 05-24-09, 01:51 PM   #19
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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.
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Old 05-24-09, 08:58 PM   #20
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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
OK 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.
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Old 05-24-09, 09:23 PM   #21
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Quote:
Originally Posted by Big_e View Post
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
That said, I'm gettin ungry!
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