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Pan-fried Noodles, Northern Style

Rice, Noodles, and Other Grain Foods

Pan-fried Noodles, Northern Style
1/4 cup dried corn kernels
2 Tablespoons corn oil
2 Tablespoons cumin seeds
1/2 teaspoon ground white pepper
1 dry red chili, seeded and crushed
1/2 teaspoon ground coriander
1 Tablespoon dark or mushroom soy sauce
4 cups cooked, cooled noodles (not too thin, preferred)
3 Tablespoons minced Yunnan (or Smithfield or another dry-cured) ham
1. Soak corn kernels overnight in warm water, then drain and dry with paper towels. If using fresh or canned corn, heat an oven to 300 degrees, turn the oven off and put the kernels in to dry for an hour.
2. Heat oil and fry cumin, white pepper, and crushed chili pepper for half a minute, no more. Then add the coriander, and corn, mix well, and fry for another half minute.
3. Add soy sauce and the noodles, and toss until the noodles are heated through, then add the ham and serve.

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