I need a" how to" for crisp chinese noodles?

Question

I need a" how to" for crisp chinese noodles?

Answer 1

The main ingredient of typical Cantonese crispy "chow mein" fried noodles is thin egg noodles.  You may find them in any Chinese grocery store.  You need to boil the egg noodles with hot water till 80% cooked, put the noodles under running tap water till cold and drain well.  Then heat 3 to 4 tablespoon s of peanut oil in wok, fry the noodle till crispy and golden, place noodle on the plate.  Then prepare the brown sauce by stir frying meat or seafood with vegetables, garlic, soy sauce or oyster sauce (+ a bit of corn starch to thicken the sauce) add a few drops of sesame oil before you pour the sauce on the noodles.

P.S. to Shine

Very interesting answer, I agree with what you post is really foreign to Chinese, I have never heard of preparing crispy noodle with egg rolls wrappers, I am wondering about the taste of the 1 inch thick crispy wrappers, I would sprinkle some icing sugar on it and serve with ice-cream as dessert.

Answer 2

The noodle recipes in Chinese cuisine can conveniently be divided into soup noodles, pot noodles, hot-gravy noodles, cold-gravy noodles, steamed noodles and stir-fried noodles.

The normal way of treating noodles is to boil them first. When they are further stir-fried with other ingredients, then it is ' chow mien' or 'chow mein' in English. The common dry and brittle kind of 'chow mein' found in Chinese restaurants in the west is very little known in China. It is found in some places in Canton and Hong Kong and mostly for foreigners to eat. In China chow mein is made with soft noodles. This explains why "crispy Chinese noodle" recipes vary so much.  Here are a few.



Chinese Recipe : Crispy Noodles (Appetizer)  

Ingredients:

2 to 3 c. cooking oil, vegetable (depends on size of wok or pot used)

1 pkg. egg roll wrappers, thoroughly thawed, (do not use spring roll wrappers)

1 jar Duck sauce

1 bottle Chinese hot mustard sauce

Directions:

Put oil into a hot wok. Heat oil until hot, place a wooden chop stick, if bubbles vigorously, oil is ready.

Cut egg roll wrappers into 1 inch to 1 1/2 inch strips. Place strips into hot oil, 2 or 3 at a time. When starting to brown, turn over, remove quickly when golden brown. Avoid burning. Place on paper towel. Serve with Duck sauce and mustard.

Chow Mein Noodles (Food Network)

3 ounces dried chuka soba noodles, or other Chinese egg noodles

1/4 cup, plus 2 tablespoons peanut oil

Kosher salt

Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the

noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown

and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking).

Transfer noodles to a paper towel-lined plate and season with salt to taste.

Crisp Fried Noodles Recipe

350 g (12 oz) rice vermicelli

deep fat for frying

Heat fat in a large pan and deep fry the noodles for just a few seconds.

This is best done in several stages in a frying basket or wok. The noodles will become puffy and crisp. Remove them from the fat, drain and keep warm.

Fried Chow Mein Noodles are curly, crisp, brown noodles that come in packages or in tins to keep them crunchy. They are egg noodles that have been cut into short lengths, cooked through boiling in water, then deep fried. This is a North American invention, and is completely foreign to China.

Fried Chow Mein Noodles are curly, crisp, brown noodles that come in packages or in tins to keep them crunchy. They are egg noodles that have been cut into short lengths, cooked through boiling in water, then deep fried. This is a North American invention, and is completely foreign to China.

Substitutes

Cook dried noodles, either real chow mein noodles or another type of long noodle or pasta, in boiling water according to package directions. Drain, chop into small lengths (or break into small lengths before you even start), then deep fry in oil until crunchy.

There you have it!  How very interesting!

Answer 3

Crisp Fried Noodles & Chilli egetables  Categories:

  

   1 3/4 oz Chinese noodles      

     1/2 ts Oil

       1 ts Grated fresh ginger

     1/2 tb Chopped coriander

     1/2    Garlic clove

     1/2    Onion

     1/2    Red pepper

     1/2    Green pepper

     1/2 large Carrot

       7 oz Baby corn

       7 oz Straw mushrooms

     1/4 c  Soy sauce

     1/8 c  Malt vinegar

       1 ts Brown sugar

     1/4 c  Coriander leaves

     1/2 ts Preserved chopped chili

  

   Finely chop the coriander and chili. Dice the garlic

   clove. Cut the peppers and carrot into fine strips.

   Drain the mushrooms and corn. Cut the onion into thin

   wedges.

  

    Deep fry the chinese noodles in hot oil.

      Drain on absorbent paper.

      Place on a large serving plate and keep warm.

  

    Heat the teaspoon of oil in a large pan. Add the

   ginger, coriander

      and garlic and cook for 2 minutes. Add onion, red

   and green peppers

      and carrot. Stir fry for 3 minutes.

    Add the corn, mushrooms soy sauce, vinegar, brown

   sugar and chilli.

    Stir to combine and cook over a high heat for 3

   minutes.

    Spoon the vegetables over the noodles, pour over

   any remaining sauce.

  

   Garnish with the coriander leaves and serve.