8 ounce thin egg noodles (chow mein)
1 teaspoon sesame oil
Salt
2 TBSP vegetable oil
These nests can be made a day or two ahead of time and refrigerated until needed. Look for fresh Chinese egg noodles available at supermarkets. If unavailable, substitute dried Chinese noodles, thin Italian egg noodles or spaghettini.
Preheat oven to 350 deg. F.
Bring a large pot of water to a boil. Add noodles and cook according to packet instructions or until noodles are softened, about 1 minute for fresh noodles. Drain well, toss with sesame oil and salt to taste.
Heat 1 TBSP oil on medium heat in medium-sized non-stick skillet. Add noodles and press down to form a cake. fry for 3 to 5 minutes on one side or until noodles turn brown underneath. Turn, cooked side up, onto a plate, add remaining 1 TBSP oil to skillet and fry second side for 3 to 5 minutes or until browned.
Slide onto cookie sheet and reheat at 350 deg. F for 10 minutes when needed.