FRIED CHINESE NOODLES
This dish of Crispy Noodles from China is a crowd-pleaser. In the blink of an eye, they’re gone. Many readers have requested that we provide instructions on how to make these.
Essentially, they’re deep-fried egg noodle strips (fried wonton wrappers or egg roll wrappers). When served as an appetizer with duck sauce and Chinese hot mustard, these golden-brown and crispy dumplings are served in small wooden bowls. You can also get them with your Chinese takeout order in a small wax paper bag.
Noodles that have been freshly fried in your kitchen are incredibly flavorful and crunchy. How to make egg noodles, wonton wrappers and egg roll skins are all covered in this post.
- 4 oz. of fresh uncooked egg noodles
- 2 cups of vegetable oil (or any other frying oil of your choice)
- If you’re using fresh egg noodles, there’s no need to prepare them beforehand because they’ll snap apart easily after they’ve been fried. It’s best to use 14-inch (2.5- to 10-centimeter) pieces of egg roll or wonton wrappers.
- Heat the oil to a temperature of 375-400°F (190-204°C) in a wok or medium-sized pot with a deep bottom. Maintain the temperature using a deep-fry thermometer or candy thermometer.
- Drop a small number of noodles into the oil, one at a time. Use a pair of chopsticks to split them apart as soon as they reach the oil, so they don’t cling together as they cook.
- Fry for 20 to 30 seconds. Flip the noodles over with a slotted spoon or chopsticks and cook for an additional 20 seconds, or until they are golden brown all over.
- Drain any remaining oil from the fried noodles and place them on a platter or a baking sheet coated with paper towels to cool completely. To taste, season the noodles with salt. Continue until all of your noodles have been fried.