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Sides

Pan-fried noodles

Pan-fried noodles
Los Angeles Times

The selection of rice vinegars in an Asian market is astonishing. There are three basic types--red, white and black. The black vinegar called for in this recipe is similar to balsamic vinegar. It's made from sweet rice, and although still ... Read more

Total time: 15 minutes | Serves 4
  • Salt
  • 1/2 (12-ounce) package chow mein udon
  • 3 tablespoons peanut oil

Step 1Bring a large pot of lightly salted water to a boil over high heat. When the water is boiling, add the noodles and cook according to package directions, about 4 minutes.

Step 2While the noodles are cooking, heat the oil in a large nonstick skillet over medium-high heat.

Step 3Drain the noodles and add them to the pan to form a pancake-like shape. Cook until the underside of the noodles is golden brown, about 4 to 5 minutes. Flip the noodles and cook until the other side is golden brown, about 3 to 4 minutes.

Note: Chow mein udon is available at Asian stores.

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