WHAT ARE THE CRISPY NOODLES THAT COME WITH CHINESE SOUP RECIPES

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.

Steps:

• To prepare tofu: Preheat oven to 400 degrees F. Cut tofu crosswise into 1/2-inch-thick slices. Place in a single layer on a large baking sheet lined with 3 layers of paper towels. Cover with another 2 to 3 layers of paper towels. Gently press on the tofu to remove excess liquid. Discard the paper towels. Cut the tofu into 1/2-inch cubes.
• Heat 1 Tbsp. canola oil in a large cast-iron or other heavy ovenproof skillet over medium-high heat. Add the tofu and cook, stirring, until lightly browned, about 5 minutes. Transfer the skillet to the oven and bake until crispy, 10 to 15 minutes.
• Meanwhile, prepare sauce: Combine peanut butter, soy sauce, ginger, lime zest, lime juice, sesame oil, honey, and crushed red pepper, if using, in a small bowl. Set aside.
• To prepare noodle bowl: Cook noodles in boiling water according to package directions, about 3 minutes. Drain.
• When the tofu is ready, transfer it to a plate and keep warm. Carefully set the hot skillet over medium-high heat. (Be mindful of the hot handle!) Heat 1/2 Tbsp. canola oil to shimmering; add the cooked noodles, pressing them into a thin layer in the bottom of the pan. Cook until the underside is browned and crispy in spots, 3 to 5 minutes. Carefully flip the noodles and add the remaining 1/2 Tbsp. oil, drizzling it around the edge of the pan to allow it to stream down; cook until the underside is browned and crispy in spots, 3 to 5 minutes. Adjust heat as needed to prevent burning.
• Transfer the cooked noodles to a serving dish and top with carrots, cabbage, cilantro, mint, and the tofu. Drizzle with the peanut sauce. Sprinkle with peanuts and scallions. Serve with lime wedges.