This is the dish that arrives at the table looking like a golden nest and sounding like autumn leaves underfoot. A pan-fried cake of thin egg noodles, crisp on the outside and still tender in the middle, buried under saucy chicken and vegetables.
Do not be put off by the crispy noodle part. You are simply pressing boiled noodles into a hot oiled pan and leaving them alone for a few minutes each side. The less you fiddle, the better the crust, so pour a cup of tea and let the pan do the work.
Ladle the topping over right before you carry it to the table so the edges stay crunchy while the middle softens into the sauce. That contrast is the whole point, and it is why this one always disappears first.
