Fried Noodles, Chinese Recipe
by Tarla Dalal
Added to 106 cookbooks
This recipe has been viewed 35600 times
Crispy Fried Noodles is just the right accompaniment to make a bowl of sumptuous soup all the more exciting! Hakka noodles, fried till golden coloured and crisp, can be cooled and stored in an airtight container for serving with soups as well as for adding to other Chinese preparations.
These fried noodles add a crunch and taste to recipes like Chinese Bhel , American Chop Suey and Triple Schezuan Rice .
- Put plenty of water to boil and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until tender. Drain well.
- Spread the noddles on a clean piece of cloth and allow to dry for at least 2 to 3 hours.
- Heat the oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown.
- Remove the noddles from the oil and drain thoroughly. Repeat with the remaining noodles.
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