It wasn't long before a lunch with vegetables, meat, and a staple food was ready.
Although restaurant chefs complained that stir-frying noodles was slow and inefficient, when cooking at home, this old-fashioned stir-fried dish really fit the bill for producing a main course complete with color, aroma, and taste in about ten minutes.
Apart from requiring advanced cooking skills, it had no other drawbacks.
The first thing to ensure when making this dish was that the pan wouldn't stick; if the noodles stuck, they were ruined.
Also, one needed to know how to adjust the amount of sauce based on the volume of noodles, ensuring that after braising for a few minutes, the sauce in the pan would be completely absorbed by the crisply fried noodles.
Stir-fried noodles differed from braised noodles. Braised noodles had more vegetables and were meant to be soft, with the vegetables and noodles melding together.
