Stir-fried Double Noodles

Stir-fried Double Noodles

　　When it comes to stir-fried double noodles, this is a local specialty of Gaolou. No matter which restaurant you choose, the chef there can whip up an authentic version of these double noodles for you.

　　　　Stir-fried double noodles, as the name suggests, are unique for their “double noodles,” which refer to sweet potato starch noodles and thin rice vermicelli. The preparation method for Gaolou-style stir-fried double noodles is quite meticulous. Before being put into the wok, the noodles must first be soaked in warm water—and in a specific order: the sweet potato starch noodles go in first, followed by the thin rice vermicelli. Noodles that have been soaked this way turn out more chewy than your average stir-fried noodles once cooked. After heating up lard, the noodles are added to the wok and stir-fried over low heat for over ten minutes, during which time dried bamboo shoots, shredded pork, and bean sprouts are added. The dish is then ready to serve. The sweet potato starch noodles are springy, complemented nicely by the thin rice vermicelli, creating a very satisfying texture.