Ingredients
1/2
pound fresh thin egg noodles
1/4
cup vegetable oil, plus extra if necessary
Do bien xao, stir-fried seafood
Directions
1.
Bring a pot of water to a boil over high heat.
2.
Add the noodles and cook, untangling them with chopsticks, until tender but firm, about 5 minutes.
3.
Drain, spread them into a thick pancake on a plate, loosely cover with plastic wrap, and allow to dry.
4.
Heat 2 tablespoons oil in a nonstick skillet over medium-high heat.
5.
Add the egg noodles, being carful not to destroy their pancake form, and allow to crisp until golden brown, 5 to 7 minutes.
7.
Add the remaining oil to the pan and flip the noodle pancake into the pan so the crisp side faces up.
8.
Crisp the underside until golden brown, 5 to 7 minutes. (White the noodles are getting crisp on this second side, you should be stir-frying the seafood.)
9.
Transfer crispy egg noodles to a serving dish and top with the stirfried seafood. Serve while hot.
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