1. Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil. 2. In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet. 3. Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet. 4. Arrange noodles on serving plate. 5. Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes. 6. In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned. 7. Add remaining ingredients; cook 1 to 2 more minutes. 8. Pour chicken and sauce over noodles. Garnish with additional cilantro. ---------------------------------------------------------------------------
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