The other day I bought some thin kway teow (rice noodles). I wanted to do a stir fry kway teow with some chicken and bok choy.
But suddenly I became lazy. I was tired from work, and I didn’t feel like dealing with sputtering oil and washing a big oily wok.
So I brought a small pot of water to boil and chucked everything into the pot instead. By the way I bought a new steel pot to replace my non-stick saucepan because it was scratched by some chicken bones last week.
But before I could add some seasoning into the soup, I suddenly felt like I really, really do not want to have soup noodles. I really, really want to have dry noodles.
So after making sure everything is cooked through, I drained the water and left the ingredients in the pot. Then I drizzled some olive oil, two tablespoons of light soy sauce and twisted lots of pepper in.
Then I tossed everything up until it seemed evenly mixed. This is genius! I think I just discovered a new way to make dry noodles without stir frying them!
I tried eating straight out of the pot, but it proved too difficult for the pot is too deep for this. So I poured everything onto a plate instead.
As I was happily tucking in, I suddenly remembered that this is in fact NOT a new discovery. This is how the hawkers do their dried noodles all the time, those 云吞面 wantan mee and 干捞面 konlou mee (noodles in dark soy sauce).