• Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
• Keep warm.
• In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, oyster sauce, sugar, and black pepper) and set aside.
• Heat a nonstick skillet over medium heat.
• Add 1–2 teaspoons of vegetable oil.
• Once the oil is hot, add the noodles and flatten them into a round cake.
• Cook until the bottom is lightly browned.
• Add another teaspoon of oil and flip the noodle cake to brown the other side.
• You may divide the noodles into 2 or 4 portions to make individual pancakes.
• Keep the cooked noodles warm in the oven.
• Heat a wok over high heat.
• Add the remaining tablespoon of oil.
• When hot, stir-fry the garlic for 3–4 seconds until fragrant.
• Add the cooked chicken and stir-fry for 30 seconds.
• Add the celery, bean sprouts, and mushrooms, and stir-fry for 2 minutes until the vegetables begin to soften.
• Mix in the sauce and bring to a boil, stirring to blend the flavors.
• Remove the hot noodle cake (or individual cakes) from the oven and pour the chicken and vegetable mixture on top.
• Garnish with sliced green onions and serve hot.
• Soy sauce and chili sauce may be served on the side for extra seasoning.

• Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
• Keep the noodles warm.
• In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, sugar, and pepper) and set aside.
• Heat a nonstick wok or skillet over high heat.
• Add the oil.
• When the oil is hot, stir-fry the crushed garlic for 3–4 seconds until fragrant.
• Add the cooked pork strips and stir-fry for 30 seconds to 1 minute.
• Add the cabbage, mushrooms, and bamboo shoots, and stir-fry for 2 minutes until the vegetables begin to soften.
• Pour in the sauce mixture and bring it to a boil.
• Add the parboiled noodles, stirring and turning briskly until they are heated through and well-coated with the sauce.
• Add more stock if the mixture seems dry.
• Garnish with sliced green onions and serve hot.
• Offer extra soy sauce and chili sauce at the table for additional seasoning.

• Bring a large pot of water to a vigorous boil.
• Gradually add the wheat noodles to the boiling water, ensuring the water continues to boil vigorously.
• Stir the noodles occasionally to prevent them from sticking together.
• Cook the noodles until they are barely done—the outside should be tender while the inside remains firm and slightly hard.
• Test for doneness by biting into a single strand.
• Cooking time will vary depending on the thickness of the noodles.
• Once done, drain the noodles in a colander.
• Toss the drained noodles with a little sesame oil or vegetable oil to prevent them from sticking together.
• Set the noodles aside until needed, or keep them warm in the top of a double boiler.

• Combine the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok or skillet over medium heat.
• Add 1 teaspoon of vegetable oil.
• Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
• Remove the egg, cut into bite-size pieces, and set aside.
• Increase the heat to medium-high and add another teaspoon of oil to the wok.
• Stir-fry the chopped onion until soft.
• Add the crushed garlic and stir-fry for 3–4 seconds.
• Add the diced chicken, pork, shrimp (if using), country-style ham, and chopped mushrooms to the wok.
• Stir-fry for about 2 minutes until the ingredients are heated through.
• Add the green onions and fresh bean sprouts, and stir-fry for an additional minute.
• Stir in the sauce and cook for another 30 seconds.
• Remove the mixture to the plate with the cooked egg.
• Reheat the wok and add the remaining oil.
• Add the cold rice, stirring and turning to break up clumps and heat it evenly.
• Add the chicken, pork, shrimp, and vegetable mixture back to the wok, stirring until everything is heated through, about 2 minutes.
• Season with freshly ground black pepper and garnish with unsalted roasted peanuts.
• Serve with soy sauce or chili sauce if desired.

• How to Prepare:
• Combine all the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok or skillet over medium heat.
• Add 1 teaspoon of vegetable oil.
• Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
• Remove the egg, cut into bite-size pieces, and set aside.
• Increase the heat to medium-high and add another teaspoon of oil to the wok.
• Stir-fry the chopped onion until soft.
• Add the crushed garlic and stir-fry for 3–4 seconds.
• Add the diced bell pepper and cooked chicken to the wok and stir-fry for about 2 minutes.
• Stir in the sauce and cook for an additional 30 seconds.
• Remove the mixture to the plate with the cooked egg.
• Reheat the wok and add the remaining oil.
• Add the cold rice, stirring and turning to break up clumps and heat it evenly.
• Add the chicken and egg mixture back to the wok, stirring until everything is heated through, about 2 minutes.
• Season with freshly ground black pepper and garn

How to Prepare (Standard Method):

• In a medium saucepan, combine the brown rice and water.
• Bring the mixture to a boil over high heat.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for 35–45 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff the rice with a fork or chopsticks before serving.

How to Prepare (Quick Method):

• Combine the brown rice and water in a medium saucepan.
• Allow the rice to soak overnight or throughout the day.
• After soaking, bring the mixture to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff with a fork or chopsticks before serving.

• In a medium saucepan, bring 4 cups of water to a boil.
• Add the rice to the boiling water and cook for 5 minutes.
• Drain the rice in a colander.
• Line a steamer tray with moistened cheesecloth and spread the drained rice evenly over it.
• Place the steamer tray over a pot of boiling water and cover with a lid.
• Steam the rice for 30 minutes until it becomes fluffy and tender.
• Alternatively, use an electric rice cooker following the manufacturer’s instructions for steaming rice.
• The cooker will automatically shut off when the rice is ready.

• In a medium saucepan, combine the rice and water.
• Do not wash the rice.
• Bring the mixture to a boil over high heat.
• Once boiling, cover the saucepan, reduce the heat to low, and simmer for 17–20 minutes, or until all the liquid is absorbed and the rice is tender.
• Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
• Fluff the rice with a fork before serving.

• Rinse the rice several times by gently rubbing it between your palms until the water runs clear.
• Drain well.
• In a medium saucepan, combine the rinsed rice with 1 ½ cups of water.
• Bring the mixture to a boil over high heat, uncovered.
• Once boiling, cover the saucepan, reduce the heat to low, and simmer for 20 minutes.
• The water should evaporate and craters will form on the surface of the rice.
• Remove the saucepan from the heat and let the rice stand, covered, for about 5 minutes.
• Fluff the rice with a fork or chopsticks before serving.

• Beat the egg yolks in a mixing bowl until they are lemon-colored.
• Add the ground beef, salt, baking powder, black pepper, parsley, and grated onion to the yolks.
• Mix thoroughly.
• Gently fold in the stiffly beaten egg whites until the mixture is well-blended.
• Heat about 1/8 inch of vegetable shortening or oil in a 10-inch skillet over medium heat.
• Using a spoon, drop heaping teaspoons of the meat mixture into the hot skillet.
• Cook the patties for about 2 minutes on each side.
• Do not turn the patties until they are browned on the first side.
• Ensure the patties reach an internal temperature of 165°F.
• Serve immediately with potatoes, vegetables, or your preferred side dish.