You can pan-fry the noodles at the same time you are stir-frying the topping, keeping an eye on both pans at once. Or, if that’s too hectic, pan-fry the noodles first and keep them warm in a moderate oven as you cook the topping. Eat the noodles as soon as you can after browning while they are still hot and crunchy. If you don’t feel like having noodles, the topping is also delicious served with steamed rice.

1.  In a large pot of boiling water, cook the noodles until a little more tender than al dente. Taste often to be sure they do not overcook. When tender, drain and rinse in cold water. Drain thoroughly and mix with 2 tbsp of the oil to prevent them from sticking together. Set aside.

2.  In a small mixing bowl, whisk together 2 tsp of the cornstarch and the wine. Add the chicken and stir well. In a separate bowl, dissolve the remaining 2 tbsp of cornstarch in 1⁄4 cup of the broth. In a third bowl, stir together the remaining 1 cup broth and the oyster sauce, soy sauce, and sugar.

3.  In a large (11-inch) non-stick skillet or heavy pan, heat 4 tbsp of the oil, over medium-high heat. Swirl the oil around the pan so the sides as well as the bottom are coated. The oil is ready when one noodle placed in the oil sizzles. Add the noodles and spread them out to the edges of the pan. Fry the noodles until they are golden brown, 8 to 10 minutes on each side. Lift and peek every so often to see how they are browning. When the first side has browned, flip the noodles over and fry the other side. Transfer to a cutting board and cut into quarters, like a pizza. This will make for easier serving later on. Transfer and reassemble the noodles on a large serving platter and place in a warm oven or stir-fry the topping while the second side is browning.

4.  To make the topping, pour the remaining 2 tbsp of oil into a wok or stir-fry pan and place the pan over high heat. Add the ginger and garlic and stir around the pan until they begin to sizzle. Mix up the chicken again, pour it into the pan, and cook, stirring, until the meat separates and turns white, about 2 minutes. Remove and discard the ginger, if desired. Add the onions, mushrooms, celery, and bamboo shoots and cook, stirring, until the vegetables are well-mixed and tender-crisp, about 2 minutes. Add the bean sprouts and cook, stirring constantly, until the sprouts are incorporated into the mixture, about 1 minute. Stir in the salt and broth mixture. When it comes to a boil, add the well-stirred cornstarch slurry and stir until the sauce thickens.

5.  Transfer the noodles from the oven or from the skillet to a platter. Mound the sauce and topping over the noodle cake and serve immediately. 

Serves: 3 to 4

Source: Helen’s Asian Kitchen, Helen Chen, Wiley