Monday, July 12, 2010


The first time I cooked these Chinese noodles (Western equivalent to the hybrid of Linguine and Spaghetti), I dumped it all into a pot of boiling water. Boooo, they clumped and were eventually struck off from the menu for that day.

Yeah, I had to spread the noodles before adding them to boiling water. When they're almost cooked, drain and then stir fry with ginger, garlic, leafy vegetables, chicken. Add a bit of oyster sauce and soy sauce, and the result is yummy!

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