Please accept this as my official entry in the Noodles Throwdown.
I decided to take a shot at Hong Kong Style Crispy Noodles. Just a few pics here. Full cook thread can be found here
The noodles took a swim in some boiling water, followed by cold water, and the drained. From there they joined some oil in a hot 20" wok inside the XL Egg:
Wokked some chicken breast, baby bok Choy, bean sprouts, shiitake mushrooms, and green onions:
And topped the pan fried (wok fried) noodles on a serving platter (pic for vote thread):
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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