Another attempt at chow fun and pad see ew — aka how to use up fresh ho fun.
Non-stick pan instead of a wok this time, which helped keep the 2 day-old noodles from breaking up and getting gloppy, but still produced good char and flavor.
Another new thing I did was to mix the sauce with noodles and set them aside while I prepped and sautéed the rest of the ingredients. It absorbed into the noodles, and there was a lot less sticking overall because there was less sauce in the pan.
