How To Make Crispy Fried Noodles At Home My Food Story

on Nov 23, 2021 These noods are addictive guys so beware. They might be gone within five minutes of coming out of the deep fryer. But they are so good on everything!! Use them as a crunchy topping on manchow soup, hot and sour soup or even a wonton soup, or as a mix in when you toss together a crunchy chinese chicken salad for lunch. Or make your favorite chinese dish and use these as a base instead of regular noodles. The thing with these crispy fried noodles is that it’s not as simple as boiling the noodles and then deep frying them. There is a specific method that you need to follow to be able to get noodles that look like this 👆where each noodle is separate, perfectly crunchy and golden brown and I’m showing you how.

Step #1 Select your Noodles

This is not a science. Just choose your favorite egg or vegetarian hakka noodles. This will work with any Lo Mein noodles or even Ramen. But I wouldn’t pick a thicker variety of noodles such as Udon noodles or even rice noodles.

Step #2 Boil the Noodles

Boil your noodles in salted water with a teaspoon of oil till they are just al dente. Al dente means that the noodles should be cooked such that they are still firm when bitten into. The rule that I follow is to subtract 60 seconds from the cooking time mentioned on the packet. In this case, my packet suggested I cook these for 3 minutes in boiling water so I cooked them for 2 minutes. That ways you always avoid over cooking these, because remember they will cook further when you deep fry these.

Step #3 Drain the Noodles

Once the noodles are cooked, immediately drain them in a colander and wash them with cold water. This is a really important step because the longer you leave them in the cooking water, the longer they continue to cook. Washing them in cold water removes any extra salts and starch and prevents them from sticking together.

Step #4 Air Dry them on a sheet

Once the noodles are drained completely, spread them out on a baking sheet or parchment paper and leave them out to dry for 30 minutes. This gets rid of any extra moisture and helps them fry evenly. Plus they won’t splutter as much when you deep fry the noodles.

Step #5 Dust them with Cornflour

Once the noodles are dry, dust them and toss them with cornflour. The cornflour takes care of any extra moisture, and prevents them from sticking together by acting as an extra layer. The starch also makes them extra crispy when they are deep fried.

Step #6 Deep Fry the noodles

Heat oil in a wide skillet like a cast iron or frying pan till the oil starts shimmering (about 350F/ 180C). If you don’t have a thermometer, insert a chopstick or the stem of a wooden ladle into the oil. The oil should start shimmering around the edges of the ladle or chopstick and that’s when you know its ready. Make sure the heat is on medium high (if its too low, the noodles will soak up the oil and if its too high they’ll fry from the outside without cooking from the inside), and slowly add noodles to the oil. Don’t overcrowd, just spread them out evenly. Fry these for 2-3 minutes till they are a deep golden brown from the outside. And then take them out on some tissue paper to get rid of any extra oil. Let them cool completely before storing them in an air tight container or use them immediately. These can be stored for up to 10 days in an airtight container. And that’s it! You have your own batch of homemade crispy fried noodles ready to be used. I like to make a big batch and use them for soups, salads or to serve with chinese stir fries.