https://pickledplum.com/pan-fried-noodles-chili-crisp/
-- two tablespoons chili crisp
-- two tablespoons of chicken broth
-- two tablespoons of soy sauce
-- one tablespoon of chinkiang vinegar
-- mix well and set aside
- Prepare your chow mein noodles according to the directions on the package
- Drain and rinse well
-- Divide your cooked and drained noodles into portion sized bunches
-- Get a bit of vegetable oil going in a flat bottom pan or sloped wok over medium-high heat. When your pan is hot, take one bunch of Chinese egg noodles and place them evenly across the bottom of the pan – kinda like a pancake.
-- Fry the noodles for a few minutes. But keep an eye on them. The goal is golden brown – not charcoal!
-- Flip your noodle cake and cook the other side. When both sides are golden (or leung mein wong), you’re ready to rock!
-- Top with half (or a bit more) of your homemade chili sauce, chopped scallions, cilantro and basil