cybercat wrote:

> "Joseph Littleshoes" > wrote
>
>>>
>>Maybe its like fried rice, you don't want to use freshly cooked rice for
>>fried rice, i often chiffonade a bit of cabbage, stir fry it in hot dark
>>sesame oil

[Correction] i use canola oil for stir frying and then finish the dish,
season it with a small bit of dark sesame oil, often accompanied by soy
sauce and saki as a sauce made of equal parts, but sometimes just a
drizzle of dark sesame oil on the food (especially cabbage and noodles)
is very good.

& garlic till almost done then add left over spaghetti or rice
>>noodles and continue to stir fry till they are warmed through and the
>>cabbage finished, sometimes i add a bit of pre cooked meat to this, but
>>the "elderly relative" likes it with just the cabbage and noodles and
>>seasonings. She likes to add a bit of Pat Chun garlic chilli sauce to the
>>completed dish.
>>
>>I have never tried this with raman noodles, only commercial spaghetti and
>>asian rice flour noodles.
>>--
>
>
> I also use any noodles I have around, Joseph. Some kind of thickish
> Italian spaghetti-type was on sale and I broke it into short lengths
> and used it in the last batch and it was really good.

I have got into the habit of using conchgili recently, the "shell"
pasta, i will cook any meats and veggies in the wok, Asian style, then
add to the cooked conchgili, i like the way the shells hold the sauce
and other ingredients, i will warm up the completed dish in the wok as a
quick stir fry.

I have fresh rice noodles un cooked available inexpensively but i don't
like having to go purchase a fresh pack every time i want to make a
dish, they are good and i buy the rice flour wrappers occasionally but
for convenience i keep a lot of commercial european pasta around.

>
> I also use cabbage as you do, and mushrooms, too, when I do pork
> and noodles. I am partial to Pad Thai sauce--"Taste of Thai" makes
> a good one for those of us who do not want to make our own.

The "elderly relative" likes a thick, substantial almost gravy like
sauce, i prefer the thinner, more liquid sauces.

My favourite is iirc "Onami" (or basic Chinese sauce) equal parts of soy
sauce, sesame oil and saki (shao xing rice wine), sometimes tarted up
with all sorts of extras, ginger, garlic, green onions, Chinese 5
spices, wasabi, horseradish, mustard & etc. but really very good on its
own with out being "tarted up", as a marinade, dipping sauce, soup base,
or warm sauce for a main dish.

Course ... in the cause of full disclosure, i make a very good tuna
casserole with pasta.
--
JL

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