CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
- Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
- In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
- Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)
Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.
Provided by Food Network Kitchen
Time 5h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
- Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
- Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
- Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
- Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
- Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
- Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
- Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
- Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
- Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
- Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
- Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
- Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
CRISPY FRIED NOODLES
This is one of My Husbands favorite dishes. His mother use to make them. Easy to make. Servings are according to how many noodles that are cooked.
Provided by Barb G.
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Cook noodles as on package.
- Drain well.
- Add oil or bacon dripings to Skillet.
- Fry until very crisp.
Nutrition Facts :
More about "crispy fried noodles recipes"
CHINESE CRISPY NOODLES: TAKEOUT-STYLE
From thewoksoflife.com
5/5 (3)Total Time 20 minsCategory AppetizersCalories 109 per serving
- If using fresh egg noodles, there is no need to do anything to prep them, as they will be easy to snap into snackable pieces after frying. If using egg roll or wonton wrappers, cut them into 1x4 inch (2.5x10 cm) strips.
- In a wok or deep medium pot where the oil will only come up about half the height of the pot, heat the oil to 375-400°F (190-204°C). Use a deep fry thermometer/candy thermometer to maintain temperature.
- Take a small handful of the noodles, and carefully drop them into the oil. As soon as they hit the oil, use a pair of wooden or bamboo chopsticks to break them up and prevent them from sticking together as they fry and expand.
- Fry for 20-30 seconds. Using your chopsticks or a slotted spoon, carefully flip the noodles and fry for another 20 seconds, or until evenly golden brown.
CHINESE CRISPY NOODLES (CHOW MEIN) | RECIPETIN EATS
From recipetineats.com
4.9/5 (60)Total Time 25 minsCategory Noodles, Stir FryCalories 784 per serving
CRISPY FRIED NOODLES RECIPE WITH STEP BY STEP …
From foodviva.com
Servings 2Estimated Reading Time 2 mins
HOW TO MAKE CRISPY FRIED NOODLES AT HOME
From myfoodstory.com
4.9/5 (12)Total Time 25 minsCategory How ToCalories 136 per serving
FRIED NOODLES RECIPE, HOW TO MAKE CRISPY FRIED …
From vegrecipesofindia.com
THAI CRISPY RICE NOODLES RECIPE - THE …
From thespruceeats.com
MASTER CRISPY PAN-FRIED NOODLES VIDEO RECIPE
From vietworldkitchen.com
AUSTRALIA’S FAVOURITE SALAD? CHANG’S CRISPY NOODLE SALAD!
From recipetineats.com
SWEET CHICKEN CRISPY/BUFF FRIED WITH HOT SOUP NOODLES/DELICIOUS …
From youtube.com
SEAFOOD PAN FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN ON CRISPY NOODLES RECIPE - BBC FOOD
From bbc.co.uk
CRISPY NOODLE RECIPE - RECIPES.NET
From recipes.net
CRISPY FRIED MEATBALLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BIBIMBAP RECIPE
From simplyrecipes.com
SESAME-CRUSTED TOFU WITH SPICY DIPPING SAUCE | GUEST RECIPES
From nigella.com
BEST CRISPY PAN NOODLES RECIPE - HOW TO MAKE CRISPY PAN …
From delish.com
PAN FRIED NOODLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT DOES CANTONESE STYLE NOODLES MEAN? - SELECTED RECIPES
From selectedrecipe.com
BEST FRIED EGG NOODLES RECIPE - HOW TO MAKE FRIED EGG NOODLES
From food52.com
QUICK & EASY CRISPY FRIED NOODLES (RECIPE & INGREDIENTS) - SCHOOL …
From schoolofwok.co.uk
CANTONESE-STYLE PAN-FRIED NOODLES RECIPE | LITTLE SPICE JAR
From littlespicejar.com
You'll also love