Of course, I thought, but didn't really get to thinking about what to do other than a basic chow mein until much later in the afternoon when I remembered that when I had been weeding in the garden very early in the morning and that I had noticed that we have lots and lots of Thai basil that needed to be used.
From there, it wasn't a big stretch to combine Thai flavors with Chinese technique.
|Thai Chow Mein|
|Flavoring Paste Basics|
I fried the noodle cake and removed it to a platter, then I fried the seasoning paste and added the vegetables. After everything was warmed through, I added a few more splashes of fish sauce and tossed in the basil and chives.
A bit of prep work, but easy to execute and delicious!