Crisp and Crunchy?

This is my last noodle post, I promise... For a week at least, anyway ;-) I said in this post that I wanted the noodles to be crispy, and that I had some ideas of what to do tonight to make them crispy. I have to say, it kind of worked! Again, the noodles weren't all crispy, but it was much closer to what I wanted so I can't be too unhappy. This is what I ended up with.

All I did was to tip the noodles on to a baking tray, add some peas and stick it on the top shelf of the oven. The edges of the mixture-spread-thingy did go really crispy, which was exactly what I was aiming for. The middle, not so much, but I actually really enjoyed it anyway. The dish changed in other ways as well, in terms of the vegetables. The peppers went quite soft and tasted even sweeter. The mangetout dried, and went crispy at the ends. And the peas which I just added this time, sort of dehydrated and had a more chewy inside but a slightly crisp outside. I would eat them like that as a snack! I've never had peas like that, and I'm pleased I found a new way of eating them. I also looked in the cupboard for something to drizzle on the top, and instead of the usual Chinese garnish of soy sauce, I went for oyster sauce. As the main taste of the noodles was quite mellow, the ever so slightly sharp oyster sauce really complimented them. Yes, it looks like a mess, but I was happy with it and that is what matters!