Ingredients

• 3 lbs boneless chicken, cut into bite-size pieces
• 3 tablespoons flour
• 1/4 cup salad oil
• 2 garlic cloves, crushed
• 3/4 cup green onion, chopped
• 1/3 cup cilantro, chopped
• 1 tablespoon sugar
• 1/3 cup oyster sauce
• 1/3 cup water
• 1/4 teaspoon pepper
• 1 tablespoon dry sherry
• 5 cups water
• 3/4 teaspoon salt
• 20 ounces refrigerated saimin noodles
• 3/4 cup salad oil

Instructions

1. Pancake Noodles: Bring water and salt to a boil. Add noodles slowly so water continues to boil vigorously. Cook for 4 to 5 minutes (or to al dente if using pasta), stirring occasionally, until noodles are barely tender. Drain and rinse with cold water; drain again. Mix noodles with 3 tablespoons of the oil.

2. In a large skillet, heat 3 tablespoons of the remaining oil. Arrange one-third of the noodles in the pan to form a large pancake. Brown noodles on both sides, using high heat; Remove from skillet.

3. Repeat procedure with remaining noodles,adding more oil to prevent noodles from sticking to the skillet.

4. Arrange noodles on serving plate.

5. Minute Chicken: Coat chicken pieces with flour; let stand for 10 minutes.

6. In a wok or skillet (I use the pancake noodle skillet), heat oil and garlic until oil is sizzling. Add chicken and stir-fry until browned.

7. Add remaining ingredients; cook 1 to 2 more minutes.

8. Pour chicken and sauce over noodles. Garnish with additional cilantro.