I made fried flat noodles for dinner, if you want to try some. It's nice and soft, and easy on my jaw that had been attacked by the lentils recently. I used to eat fried flat noodles all the time when I was a kid, from this Chinese man at the restaurant by the old theater. I would watch him cook up the stuff, and until this day his technique is what I use today. That guy is dead now, and the restaurant is now a hotel with glass doors. I love fried flat noodles with cockles, but I'm grown up now and I know what cockles eat so I avoid them. I can get somewhat the same flavor with chicken. First, fry up some chopped garlic in about a tablespoon of oil on medium low heat. When the garlic is brown, add some hot sauce then mix in When hot enough, add some sliced chicken. Next add the flat noodles. Flat noodles here come greasy when fresh, because the grease keeps the noodles separate. If it's not greasy, it's not fresh! Dump the noodles into a strainer, rinse and separate them with your fingers. Then add it to the wok. Add soy sauce to color, then mix gently by folding. The soy sauce isn't enough to flavor (unless you use a lot) so I sprinkle some anchovy bouillon. When hot enough, make a crater in the middle of the mix, turn the fire down to low, and crack an egg in there. Add salt or soy sauce to the egg, stir and wait for it to harden. Then fold the noodles over the egg, mix in then shut the heat off. Add the vegetables on top, and mix them in one last time, just like a salad. It's ready. Serve it.
