I'm always massively impressed by the Chow Mein served in Chinatown in London - partly the flavour of the sauce and partly the consistency of the noodles which tend to be crispy at the edges and soft and juicy in the middle. A couple of questions then;
1) Does anyone know what kind of noodles are used in Chinatown? They look like normal egg noodles but taste a lot better!
2) How do you cook noodles so they go crispy? I'm assuming they're not deep-fried as that's make them all crispy rather than just the edges...
I'm aiming to improve my Chinese cookery at the moment so any general tips greatly appreciated!


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, but at least in buisness you get to bill them when that happens)



