First I boiled the noodles.
(http://img843.imageshack.us/img843/8968/021ytp.jpg) (http://img843.imageshack.us/i/021ytp.jpg/)
After I drained the noodles I fried them a little and set them aside. Next went the chicken and green onions. I used House Of Tsang wok oil infused with garlic and ginger this time. It really made a difference.
(http://img152.imageshack.us/img152/9576/025gro.jpg) (http://img152.imageshack.us/i/025gro.jpg/)
Then the fresh vegetables.
(http://img31.imageshack.us/img31/7186/026ixs.jpg) (http://img31.imageshack.us/i/026ixs.jpg/)
Finally the noodles went back in with a little oyster sauce.
(http://img820.imageshack.us/img820/1995/027yoa.jpg) (http://img820.imageshack.us/i/027yoa.jpg/)
Then into the glass pan. Notice my noodles stuck a little because the pan is fairly new and not completely seasoned yet.
(http://img51.imageshack.us/img51/6970/028nv.jpg) (http://img51.imageshack.us/i/028nv.jpg/)
Close up.
(http://img338.imageshack.us/img338/2008/029bt.jpg) (http://img338.imageshack.us/i/029bt.jpg/)
Sorry I forgot the plated shot. I served it with a little Wonnies Bul Go Ki sauce and dash of Schiracha because I like a touch of heat.
The next time I will add the waterchestnuts I forgot. Another great thing to add is a little leftover finely chopped pork if you happen to have some on hand. It makes a huge difference. I would also recommend keeping an ingredients list since the process picks up momentum and it's easy to forget some things like I did. However it was still really good. As I practice and experiment with asian food a little more I hope to be able to make fusion style dishes like PF Changs does. We like the spicey sauces and ingredients they use. The wok is also a lot of fun. You can whip up a meal in no time if you have the ingredients all chopped up and ready to go. It works well when you don't have a lot of time to spare.
Thanks for viewing! :)
Yeah buddy!!
very nice!!