CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
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.
CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)
Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 20
Steps:
- Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
- Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
- Mix cornflour into Sauce until lump free.
- Turn oven onto low (to keep noodles warm while you cook the topping).
- Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
- Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
- Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
- Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
- Repeat with remaining noodle cake.
- Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook until it changes from pink to white (still raw inside)
- Add the carrot and bok choy stems, cook 30 seconds.
- Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
- Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
- Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!
Nutrition Facts : ServingSize 535 g, Calories 784 kcal, Carbohydrate 97 g, Protein 33 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 1330 mg, Fiber 8 g, Sugar 8 g
CHINESE TAKE-OUT CHICKEN CHOW MEIN WITH CRISPY NOODLES
Most historians agree that noodles have been consumed in China for over two thousand years. This dish probably came over in the mid 1800's with workers headed for the railroads and has about a thousand variations. One thing most foodies agree on is that the crispy noodles in the can are a big no-no. We are fans of frying these soft noodles until they are crispy on the outside but soft on the inside. From the Take-Out Menu Cookbook
Provided by TxGriffLover
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.
- In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
- Bring 3 quarts of water to a boil in an large pot. Add the noodles and cook according to the package directions. Drain the noodles and rinse them under cold water to stop the cooking. Lay the noodles out on paper towels to dry.
- Heat the oil in a wok or large frying pan to 360ºF and add the noodles.
- They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes. Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.
- Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes. Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.
- Place the noodle cake on a large serving dish and top with the chicken and vegetables. Serve hot.
- Variation: You may substitute beef, pork, tofu, or shrimp for the chicken in this recipe.
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
More about "chinese crispy noodles recipes"
EASY CHINESE CRISPY NOODLES | RECIPELION.COM
From recipelion.com
5/5 (1)Estimated Reading Time 3 minsCategory Asian Recipes
- Start by making the noodles. Coat a wok/non-stick pan bottom with a 1 mm - 2mm layer of vegetable oil.
- Fry the noodles by stirring frequently. Some like it to look like a disc by doing one flip to cook both sides, but I recommend more frequent stirring to make sure the noodles are crunchy through and through even in the center. Watch carefully this takes only a few minutes before noodles blacken and overcook. At the end turn to medium and crisp noodles quickly before putting on a platter.
14 DELICIOUS CHINESE NOODLE RECIPES TO MAKE TONIGHT
From thespruceeats.com
Author Cathy JacobsPublished 2017-08-01
- Zhajiangmian Recipe. Zhajiangmian is a famous Chinese fried noodle dish sold everywhere in China from street stalls to five-star hotels. Several Eastern nations have adapted the recipe for their own tables, adding regional ingredients.
- Easy Sichuan Dan Dan Noodles Recipe. Dan dan noodles is a spicy Sichuan dish that is great when you are fighting a cold. Our quick and easy recipe uses packaged dried Chinese noodles, but you could use dried Italian spaghetti if that is what you have on hand.
- Lunar New Year Longevity Noodles (Misua Soup) Recipe. The Chinese lunar New Year, celebrated over 15 days, is the most important holiday in the Chinese calendar.
- Chicken Lo Mein Recipe. Chicken Lo Mein makes a great lunch, dinner, or late-night snack. In this recipe, thin Hakka noodles are tossed with a delicious dressing that includes sesame paste, sesame oil, two types of soy sauce, and honey.
- Beef Chow Fun Recipe. Beef chow fun is a popular Cantonese dish of stir-fried beef and huo fun, the delicious chewy, fresh wide rice noodles popular in Southern China.
- Vegetable Chow Mein Recipe. Chow mein is a much-loved Chinese dish made with egg noodles and stir-fried veggies. The colorful and tasty stir-fry of fresh egg noodles and crunchy vegetables is a popular take-out dish, and is easy to replicate at home for an easy weeknight family meal.
- Spicy Sichuan Konjac Noodles With Pork Recipe. Konjac noodles (or shirataki noodles) are sometimes called "miracle noodles". While filling, these plant-based noodles made from the konjac yam are high in fiber, very low in calories and carbs, and naturally gluten-free.
- Taiwanese Beef Noodle Soup Recipe. Noodles are an important part of Taiwanese beef noodle soup. It's a favorite street food in Taiwan and bursting with flavor.
- Chinese Cold Sesame Noodles Recipe. Peanut butter-loving kids and adults alike will adore these sesame noodles that are delicious, served hot or cold. Soaked rice stick noodles are coated in a nutty sauce, and quickly stir-fried with scallions (and any other vegetables you care to add), for a simply delicious noodle dish.
- Pork Lo Mein With Ramen Recipe. Cook up an Instagram-ready ramen dish with this pork lo mein recipe. Our version of the classic dish rivals the one you get at Chinese restaurants, and comes together in a snap, with packaged ramen and frozen stir-fry vegetables.
HONG KONG CRISPY NOODLES - KWOKLYN WAN
From kwoklynwan.com
CANTONESE CRISPY PAN FRIED NOODLES RECIPES
From stevehacks.com
10 BEST CHINESE NOODLE DESSERT RECIPES | YUMMLY
From yummly.com
TOP 50 CHINESE FRIED CRISPY NOODLES RECIPE RECIPES
From tprecipes.com
SARA UDON (CRISPY NOODLES WITH SEAFOOD) 長崎皿うどん
From justonecookbook.com
CHINESE CRISPY NOODLE WITH BEEF - CAMBODIAN RECIPE
From cambodiarecipe.com
BEST 35 CHINESE THIN NOODLES - BEST RECIPES IDEAS AND COLLECTIONS
From eatandcooking.com
35 BEST WHITE CHINESE NOODLES - BEST RECIPES IDEAS AND COLLECTIONS
From eatandcooking.com
HOW TO MAKE CRISPY FRIED NOODLES AT HOME - MY FOOD STORY
From myfoodstory.com
HOMEMADE CRISPY NOODLESHOMEMADE CRISPY NOODLES | MISS …
From misschinesefood.com
SEAFOOD CRISPY NOODLES | SHENG MIAN RECIPE - NOOB COOK RECIPES
From noobcook.com
CRISPY CHOW MEIN NOODLES - A DAY IN THE KITCHEN
From adayinthekitchen.com
CHANG’S CRISPY NOODLE SALAD
From changs.com
QUICK & EASY CRISPY FRIED NOODLES (RECIPE & INGREDIENTS) - SCHOOL …
From schoolofwok.co.uk
CHINESE BHEL RECIPE | CRISPY NOODLES SALAD - MY DAINTY KITCHEN
From mydaintykitchen.com
TOP 42 CRISPY CHINESE NOODLES RECIPE RECIPES
From tprecipes.com
THAI CRISPY RICE NOODLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY CHINESE CAKE NOODLES - ONOHAWAIIANRECIPES.COM
From onohawaiianrecipes.com
17 BEST CHINESE NOODLES RECIPES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SHREDDED PORK PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
BETTER THAN TAKE OUT: HONG KONG-STYLE CRISPY NOODLES
From ketchupwithlinda.com
BEST CRISPY PAN NOODLES RECIPE - HOW TO MAKE CRISPY PAN …
From delish.com
CANTONESE SOY SAUCE PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
AIR FRYER CHINESE NOODLES - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
CRISPY NOODLES FOR INDO-CHINESE RECIPES | CRISPY FRIED NOODLES
From spiceupthecurry.com
AUSTRALIA’S FAVOURITE SALAD? CHANG’S CRISPY NOODLE SALAD!
From recipetineats.com
CHINESE CRISPY NOODLES - KEEPING IT RELLE
From keepingitrelle.com
RECIPE FOR CHINESE FRIED NOODLES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHINESE NOODLES 101: CRISPY PAN-FRIED NOODLE CAKES WITH SEAFOOD
From seriouseats.com
CRISPY CHILLI BEEF NOODLES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CRISPY FRIED NOODLES RECIPE WITH STEP BY STEP PHOTOS - CRUNCHY …
From foodviva.com
29 CHINESE CRISPY NOODLES IDEAS IN 2022 - PINTEREST
From pinterest.ca
CHINESE CRISPY NOODLES WITH TOFU & PEANUT SAUCE RECIPE
From eatingwell.com
CHINESE NOODLES BOWL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRISPY CHINESE NOODLES AND VEGETABLES - CHRISTINA COOKS
From christinacooks.com
CRISPY RICE NOODLES CHINESE - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE CANTONESE PAN-FRIED NOODLES - CHINESE AMERICAN …
From chineseamericanfamily.com
CRISPY CHEUNG FUN (RICE NOODLE ROLLS) - PUPS WITH CHOPSTICKS
From pupswithchopsticks.com
CHINESE CRISPY NOODLES WITH SHREDDED PORK - LUCY LOVES TO EAT
From lucylovestoeat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love