Crispy Fried Noodles are an ingredient very commonly used in Indo-chinese cuisine. It adds a crunchy element to the dishes. Today’s recipe is simple to make and freshly made crunchy noodles are sensational.
This bed of fried noodles can be crushed into pieces or used as whole in many ways in Indo-chinese preparations; added to Manchow soup, American Chop Suey, Chicken Triple Schezwan Fried Rice, Chinese Bhel or in rice dishes for extra crispiness. CRUNCH…CRUNCH…CRUNCH!
Cooking time: 1 hr
300 gms noodles (Hakka or Egg Noodles), makes approximately 4 cups boiled noodles
1 ½ tbsp oil, for boiling and tossing
½ tsp salt
6 tbsp cornflour
Oil, for deep frying
1. Boil 6 cups of water in a large pot on medium heat. Add noodles, ½ tbsp oil and ½ tsp salt to it. Turn occasionally in between and boil until the noodles are 80% cooked (approximately 3-4 mins). Turn off heat.
2. Transfer the noodles to a colander and drain water. Pour cold water over the boiled noodles.
3. Transfer the noodles into a deep plate and add 1 tbsp oil to it. Toss the noodles together.
4. Then sprinkle 4 tbsp cornflour over it, toss together completely coating them and spread the noodles evenly over the plate. Top evenly with 2 tbsp cornflour and keep aside for it to dry for at least 30 mins.
5. In a deep frying pan or fryer, heat oil on medium heat. Then take the noodles and slowly slide it into the oil.
6. Once noodles are fried from one side, flip and fry on the other side. Deep fry noodles in batches until crispy and slightly brown in color.
7. Once crispy, using a slotted spatula, lift the fried noodles, drain the oil and remove them on a paper towel lined plate to absorb excess oil. Crispy noodles are ready.
Serve with Indo-chinese dishes or store it in an airtight container at room temperature for 10-12 days.
spoonful O’ tips
1. While cooking, noodles must be completely submerged in boiling water so that they cook evenly.
2. The time required to cook different types of noodles may vary. So be careful and cook noodles only until almost cooked. Overcooking them might turn them mushy.
3. Pouring cold water over the boiled noodles stops them from cooking further.
4. Tossing cooked noodles in oil stops noodles from sticking together.
5. Cornflour soaks the water from the noodles making them dry and resting them further at room temperature removes the excess moisture from the noodles.
6. Make sure to completely dry the noodles before adding it to the oil or else the noodles will get chewy and hard.