To try Sophie's recipe for a low-grease version of a takeout standard, click here.
For those of us who prefer a savory alternative to a sweet meal ending, the culinary world has provided the cheese plate. I say, why not a few forkfuls of pad see ew or lo mein instead?
I have a weakness for greasy Asian noodles. However queasy I feel after inhaling that last noodle from the takeout box, however resolutely I vow to go a different route the next time, my stomach has the memory of a goldfish. Once the queasiness has passed, it's all I can do to restrain myself from picking up the phone and calling my neighborhood Chinese place.
But at dusk a few evenings ago, as I found myself squatting on a sidewalk in Chinatown eating the last noodle from a Styrofoam takeout container slicked with oil—I'd been tipped off to a hole-in-the-wall noodle place that promised to deliver elation-by-noodle ... you don't need to ask me twice—I decided things had gone too far. Maybe it was the street grime clinging to my clothes that compounded the grossness of the noodle grease clinging to my lips and fingers. Enough was enough. The guilt was already starting to set in. There had to be another way to satisfy the greasy noodle craving.