Over the centuries, Chinese chefs have developed numerous noodle-making techniques. One Cantonese method is to roll pieces of rice noodle dough to form the ”silver pin noodles” called for here. Noodles tend to stick together, so cook in 2 batches.
- 8 scallions
- 4 skinned and boned chicken thighs
- 4 tbsp. vegetable oil
- 1 lb. nen dzem fen (fresh silver pin noodles)
- 1⁄2 cup light soy sauce
- 2 tbsp. dark soy sauce
- Several grinds of black pepper
- Julienne white parts of 8 scallions. Thinly slice 4 skinned and boned chicken thighs.
- For each batch, heat 2 tbsp. vegetable oil in a wok over high heat. Add half the scallions and half the chicken and stir-fry until chicken turns opaque, about 2 minutes.
- Stir in ½ lb. nen dzem fen (fresh silver pin noodles), ¼ cup light soy sauce, 1 tbsp. dark soy sauce, and a few grinds of black pepper. Cook until noodles are heated through, about 5 minutes. Transfer to 2 plates. Repeat for second batch.