Fried Noodles, Chinese Recipe
by Tarla Dalal
Added to 108 cookbooks
This recipe has been viewed 59677 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.
Nutrient values per serving
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.