Crisp Cooked Noodles Food

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

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.

CRISPY FRIED NOODLES

Steps:

• Cook noodles as on package.
• Drain well.
• Add oil or bacon dripings to Skillet.
• Fry until very crisp.

CRISP COOKED NOODLES

Steps:

• Place mushrooms in a medium bowl. Cover with 2 cups hot water. Let soak until soft, about 20 minutes. Drain. Strain liquid through a fine sieve; reserve 2 cups liquid. Remove, and discard mushroom stems. Slice caps into thin strips; set aside.
• Lightly coat an 8-inch round cake pan with sesame oil; set aside. Bring a large pot of water to a boil. Add the noodles, and cook until just tender, about 4 minutes for fresh and 7 minutes for dried. Drain. Add 1 1/2 teaspoons sesame oil, and toss to combine. Transfer noodles to prepared cake pan; let stand until cool.
• In a medium bowl, combine remaining cup water, reserved mushroom liquid, 1 1/2 tablespoons sake, oyster sauce, soy sauce, remaining 1 1/2 teaspoons sesame oil, and pepper. Whisk to combine. Add 2 tablespoons cornstarch mixture. Stir to combine; set aside.
• Heat a wok or large skillet. Add 1 tablespoon safflower oil, and heatuntil hot, about 20 seconds. Add noodles, maintaining their shape, and cook until browned, 2 to 3 minutes. Flip noodles, and cook until the other side is browned. Transfer to a platter, and keep warm.
• Add remaining tablespoon safflower oil, and heat about 20 seconds. Add the reserved mushrooms, the garlic, and ginger and stir-fry until fragrant, about 20 seconds. Add the leeks and carrots. Stir-fry for 1 minute.
• Add the remaining 1 1/2 tablespoons sake, and cook 1 minute more. Add the mushroom liquid mixture, and bring to a boil. Stir in about half of the remaining cornstarch mixture, and cook, stirring, until thickened. If needed, add additional cornstarch mixture until desired consistency is achieved. Stir in bean sprouts. Spoon vegetables over noodles; serve immediately.