Wendell's Fried Noodles

Wendell made these noodles following a recipe from this past week's Midweek's Cooking Hawaiian Style.  The recipe doesn't call for it, but Wendell threw in some char siu. He said the noodles are Chun Wah Kam noodles from Times Supermarket. It was very tasty and a bit spicy.



Here's the reason for the spiciness . . . "sambal oelek". Wendell said that all of the markets carry it in the Oriental section.


1 pound fresh noodles
1 tbs. sesame oil

Veggie Stir Fry
1 tbs. canola oil
1 tbs. sesame oil
1/2 onion, julienne cut
2 stalks celery, julienne cut
1/2 bell pepper, julienne cut
4 ounces bean sprouts
6 ounces won bok, julienne cut

Sauce
4 tbs. shoyu
1 tbs. sherry
1 tbs. sugar
1 tbs. oyster sauce
1 tbs. sambal olek
1 tsp. garlic, minced
1 tsp. ginger, minced

In a large bowl massage sesame oil into the noodles to ensure that they do not stick, then set aside. In a large pan, add canola oil and let heat for 1 to 2 minutes on high. Add onion, celery and bell pepper. Stirring frequently, sauté for 2 to 3 minutes or until onions begin to brown.  Add bamboo shoots, bean sprouts, won bok and noodles. Sauté for 3 to 4 minutes or until bean sprouts and won bok begin to soften.  Add sauce and continue to stir frequently until sauce is mostly evaporated and soaked into noodles and veggies.