Reheating chow mein?
Any tips on reheating leftover chow mein (soft noodles)? The local Chinese restaurant gives HUGE portions and it means leftovers for days. The texture doesn't seem to suffer as much as reheating other types of pasta, but they end up kind of sticky. Don't want to rinse them in water because all the sauce/flavor will wash away. Don't want to add a bunch of soy and make them too salty.
The easier is probably the microwave, uncovered. My favorite is to warm a cast iron pan, add a very thin film of oil to the entire bottom (can skip the oil if the chow mein is already oily), put a thick layer of the leftover chow mein into the pan. Brown one side, use a spatula to turn and brown the other side. Regulate the heat so it doesn't burn. This gives a nice crispy texture to some of the noodle.