On Wed, 23 Jan 2019 14:40:30 -0800 (PST), dsi1
> wrote:
>On Wednesday, January 23, 2019 at 11:35:43 AM UTC-10, Sheldon wrote:
>>
>> What ingredients go into cake noodle, I'm sure you can just add
>> them... probably mostly seasoned sauces like soy sauce.
>> I make ramen into all sorts of Oriental dishes by adding veggies and
>> seasonings, bits of meat and thickening. I'll bet there is no precise
>> recipe for cake noodle and every chef makes it different and different
>> each time, because there are no exact recipes for Oriental dishes....
>> most Oriental dishes are based on what left overs are available at the
>> moment. I make egg drop soup often and it's somewhat different every
>> time.... I'll sometimes turn ramen into pork eggdrop.... easy to do
>> with a couple pork chop bones. . . first thing use the bones to make a
>> stock, meanwhile cut up some celery, onions, garlic, bok choy,
>> mushrooms... in other words clean out the fridge, dice that last
>> lonely carrot for color. I don't always buy fresh mushrooms because
>> they have a rather short shelf life but I do buy canned 'shrooms by
>> the 24 can case. I buy canned straw mushrooms by the case too...
>> Chinese restaurants use canned straw mushrooms. I buy canned water
>> chestnuts, canned bamboo shoots, even canned bean sprouts... Chinese
>> restaurants use all those canned as well, they just buy them in #10
>> cans by the case... fresh bean sprouts have a short shelf life so
>> that's why the #10 cans. Those all cost much less in #10 cans but
>> those are too much for me so I buy smaller cans. All those are handy
>> to have on hand if one enjoys Oriental cooking.
>> Tonight won't be Oriental, gonna be a 12 egg cheese omelet, American
>> cheese... eggs already all beaten in a smallish covered SS bowl in the
>> fridge. Tomorrow the injection in my back... may stop at The Gold
>> Coin again for dinner, whatever my wife wants.... she enjoys Chinese
>> food too. The Chinese business owners are very sociable people, once
>> they realize that you're a regular customer they serve you much more
>> generously. I can see that they add a lot more meat and pricier
>> ingredients to the dishes. They are much more conversant now than
>> they used to be... I've come to know that the Chinese are very much
>> yenta-like. They are very much into people, they like to share their
>> their family and like to know about yours. And since I've never
>> been a private person I don't mind sharing... but still I have to be
>> careful, I don't really know how the Chinese take to knowing about
>> faggot family members... they might want to poison me... are there any
>> Chinese faggots... do they lose face? So much to learn, so little
>> time.
>
>I don't there are any Chinese faggots. That's why there's a whole lot more of them and less of us.
>
>As far as cake noodle goes, most of the Chinese restaurants make that the same way: Fresh Chinese egg noodles are boiled for a few minutes to soften and then well drained. Add a little sesame oil to grease them up and fry in a good amount of vegetable oil until crispy. The noodles should stick together so you can flip them as a cake. Flip and fry until crispy. Put noodles on cutting board and cut into squares.
>
>You don't eat cake noodle by itself. You pretty much have to serve it with a very saucy Chinese dish. The packages of cheap instant ramen are not the proper noodles for cake noodle but it's cheap and who the heck has fresh Chinese noodles at home anyway?
>
>http://tastyislandhawaii.com/2016/10/20/cake-noodle/
Here on the mainland egg noodles are cheap, especially in the NYC
area. I always have various types of egg noodles in the pantry... I
use them more for eastern Europen dishes, never thought to use egg
noodles for Oriental dishes... I'd think they'd be more into rice
noodles or buckwheat noodles. In eastern European dishes egg noodles
are a must for chicken soup or any soup, and as a base for stews...
also think kugles, I much prefer kugles made with fine egg noodles,
with cinnamon, white raisons, and buddah.