HOW TO MAKE CRISPY FRIED NOODLES AT HOME
Learn how to make your own crispy fried noodles at home in five easy steps. These are great on Chinese soups, in a crunchy Chinese chicken salad, in American chopsuey or just served as is with sweet and sour chicken.
Provided by Richa
Categories How To
Time 25m
Number Of Ingredients 4
Steps:
- Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions.
- Immediately drain them in a colander and wash them thoroughly with cold water.
- Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes.
- After 30 minutes, sprinkle the noodles with cornflour and toss them well.
- Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it's hot enough. If there is no movement in the oil when you drop the noodle, it's not hot enough.
- Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles.
- Drain them out on some tissue paper and let them cool completely before using. You can store them in an airtight container for up to 10 days.
Nutrition Facts : Calories 136 kcal, Sodium 1239 mg, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
CHINESE CRISPY NOODLES
Here's how to make Chinese Crispy Noodles, an appetizer often served in American Chinese restaurants with duck sauce and hot mustard.
Provided by Bill
Categories Appetizers
Time 20m
Number Of Ingredients 3
Steps:
- 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.
- Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool. Sprinkle salt over the noodles to taste. Repeat until you've fried all of your noodles.
Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 48 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUNNY'S EASY CINNAMON SUGAR CRISPY NOODLES
Provided by Sunny Anderson
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large pot or wok over medium-high heat, add about 1 inch oil. Heat until it swirls and reaches 375 degrees F. Line a baking sheet with paper towels.
- Separate and break the noodles into 4- to 6-inch sections. Test the oil with a few strands; they should almost instantly get puffy. When the oil is ready, add the noodles in batches and cook until puffy, then remove to the paper towels. Season with a pinch of salt and a dusting of cinnamon sugar over the top.
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 :
CRISP COOKED NOODLES
Note: These recipes have been adapted from 'Moonbeams, Dumplings & Dragon Boats' by Nina Simonds, Leslie Swartz, and The Childrens Museum, Boston. Text copyright 2002 by Nina Simonds, Leslie Swartz, and The Childrens Museum, Boston. Illustrations copyright 2002 by Meilo So. Reprinted by permission of Harcourt, Inc.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Serves 6
Number Of Ingredients 16
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.
SHRIMP AND NOODLES WITH CHILI CRISP SAUCE
Shrimp is cooked with garlic, ginger, and shallots, mixed with noodles, and combined with a tangy chili crisp sauce.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, mix shrimp with salt and baking soda; let sit for 15 minutes.
- Combine mayonnaise, soy sauce, chili crisp, gochujang, and sugar in a medium bowl. Set aside.
- Drain spaghetti. Rinse shrimp with cool water and pat dry with paper towels.
- Warm oil in a saute pan over medium heat. Cook and stir shallot, garlic, and ginger for 1 minute. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Add scallions and cook for 1 minute longer.
- Pour the chili crisp sauce over the shrimp. Mix in the cooked spaghetti and toss until evenly coated.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 50.4 g, Cholesterol 175.2 mg, Fat 16.7 g, Fiber 2.7 g, Protein 27.4 g, SaturatedFat 2.4 g, Sodium 1482 mg, Sugar 4.1 g
NOODLES WITH CRISPY CHILLI OIL EGGS
Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food
Provided by Cassie Best
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.
- Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a pestle and mortar or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.
- Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
- Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.
- When ready to make the noodles, heat the veg oil in a wok. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don't have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they're soft and slippery. Divide the noodles between two bowls and put the pak choi on top.
- Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.
Nutrition Facts : Calories 374 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
- Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
- Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
- Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
- While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
- As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
- Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
- Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
- Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
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