Soft Fried Noodles Food

HOW TO MAKE CRISPY FRIED NOODLES AT HOME

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.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

SOFT-FRIED NOODLES (GUANGDON CHAU MEIN)

Steps:

• Put noodles into 6 quarts boiling water and cook until just tender. Drain, rinse and drain again.
• Have all remaining ingredients prepared and on hand at the stove.
• Heat 1 tablespoon peanut oil in a wok or skillet over high heat and add half the noodles. Form them into a neat cake and fry on one side until golden. Turn cake over, fry until golden on the other side, remove to large serving platter and keep warm in oven set to low heat. Add another tablespoon peanut oil to wok and fry remaining noodles in the same way, removing them to the platter.
• Put remaining peanut oil in wok (still over high heat), add salt, garlic and ginger and stir-fry 5 seconds. Add roast pork, sherry, bamboo shoots, bean sprouts, celery, bok choy, water chestnuts and black mushrooms and stir-fry 10 seconds. Add stock and soy sauce, cover and cook 2 to 3 minutes. Uncover and stir-fry 30 seconds.
• Add snow peas, sugar and pepper and thicken sauce as desired with cornstarch solution. Add scallions and sesame oil, stir and remove from heat. Pour mixture over noodles in the platter (cakes may be cut into sixths beforehand for easier serving). Garnish with coriander and serve.

SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK

Steps:

• Combine ingredients for marinade.
• Add pork and marinate for 30 minutes.
• Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
• Heat wok on high heat for 3 minutes and add oil.
• Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
• Toss and add 1 Tbsp.
• water, cover and cook until vegetables are soft, about 1 minute.
• Remove lid, then push vegetables to side of wok and add pork.
• Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
• Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
• Add to noodles.
• Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
• Serve immediately.
• Serves 2 to 4.
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SIMPLE CHINESE NOODLES

Steps:

• Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
• Drain and dry.
• Heat oil in wok or frypan until smoking hot.
• Add ginger and onion stir for 30 seconds.
• Add noodles and fry for 5 minutes over med heat.
• Add sauce, and stir until coated.
• Serve hot or cold.
• Sometimes I add some julienned carrots or broccoli to this.

PAN FRIED NOODLES

Steps:

• Cook the egg noodles according to package directions.
• Drain and set aside.
• Melt butter in 10 inch skillet, over medium high heat, add diced onion and minced garlic, saute lightly until the onion is tender. (if using green pepper add it here).
• Add noodles and stir to mix in onions.
• Salt and pepper to taste.
• Cook on medium heat, stirring occasionally until noodles are crispy around the edges and light brown.