CHINESE FOOD CRUNCHY NOODLES RECIPES

CRISPY CHINESE NOODLES (RESTAURANT STYLE) RECIPE | ALLRECIPES

Crispy Chinese Noodles (Restaurant Style) Recipe | Allrecipes image

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

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 2

Ingredients

2 cups vegetable oil, or as needed
1 (10 ounce) package egg roll wrappers

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, CarbohydrateContent 20.3 g, CholesterolContent 3.1 mg, FatContent 6 g, FiberContent 0.6 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 200.2 mg

CHINESE TAKE-OUT CHICKEN CHOW MEIN WITH CRISPY NOODLES ...

Chinese Take-Out Chicken Chow Mein With Crispy Noodles ... image

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

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

4 chicken breasts, thinly sliced
4 tablespoons rice wine
1 teaspoon soy sauce
1/4 cup soy sauce
1/2 cup chicken stock
3 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon red chili-garlic sauce
1 1/2 tablespoons cornstarch
1 (10 ounce) package Chinese egg noodles or 1 (10 ounce) package vermicelli
1 cup peanut oil or 1 cup vegetable oil
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1 onion, thinly sliced (1 cup)
2 leaves bok choy, thinly sliced
1 cup broccoli floret
1/4 head napa cabbage, shredded
1 cup snow peas
1 carrot, peeled and thinly sliced

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.

Nutrition Facts : Calories 1145, FatContent 76.3, SaturatedFatContent 14.7, CholesterolContent 153.6, SodiumContent 1384.2, CarbohydrateContent 66.4, FiberContent 4.2, SugarContent 7.2, ProteinContent 45.1

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