Bare with me...I am going somewhere with this...
If you have left over noodle from making spaghetti, this is a great way to use them up. Traditionally, chow mein noodles are served below vegetables, chicken etc. They are meant to be a bit crispy.
Either cook up some noodles or use the leftovers. Rinse them thoroughly with cold water (two times won't hurt) and then coat them with 1 teaspoon sesame oil. (you can find this in the Asian food section) A little goes a long way.
In a large non stick skillet heat up 1 tablespoon of vegetable or peanut oil. Add in your noodles and flatten them out to fill the bottom of the pan. Let then "fry" for about 5 min. If you prefer crispier then leave in the pan longer. Use a dinner plate and invert it on top of the noodles in the pan in order to turn the noodles out onto the plate. You are simply using the plate to turn the noodles over. You could use a spatula if you like. Now you will add another tablespoon of oil to the pan and let it heat up for a minute. Slide the noodles back into the pan so that you are now "frying" the other side of the noodles. (you are simply turning them over) Let them cook for another 5 minutes and then you can slide them out onto the plate. The noodles are now crisp.
If you have some leftover vegetables and/or meat you can pan fry them or put them in a wok and serve on top of the chow mein noodles (a sauce or gravy of some kind would be a nice touch) These noodles are great on salad. I am posting a Chicken Pineapple Summer Salad that the chow mein noodles will go on top of before serving.
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