This Recipe of Air Fryer Noodles
- We can make this recipe really quickly. The only time that is involved is the time needed to air fry and boil the noodles. Rest is just to dry out the noodles a little.
- Since these noodles are used in so many other recipes, I don’t season them. While adding pepper or sichuan peppers to the water will work, the noodles won’t taste very good.
- Comes together easily and well when worked in batches. Do not overcrowd the air fryer with noodles. They will stick to each other and become a mess.
- In order to absorb moisture, the traditional deep-frying recipe calls for coating the noodles in corn starch. But in my experience, the coating doesn’t cook through and stays as a white, unpleasant-to-eat layer on top. So skip that step for the air fryer.
Noodles: The starting point of the recipe is noodles. I like to use these noodles for the recipe. They work wonderfully for this air fryer noodle recipe and beyond.
If not this particular brand, search for medium-thick noodles. Noodles that are extremely thin or flat will either burn or fry unevenly.
Water: We cook the noodles in water because we have to boil them first before air-frying them.
Salt: We use salt to season the noodles. Aside from that, the recipe calls for no additional seasoning. There is no need to season these noodles because they will be used in other recipes.
What is Air Fryer Noodles
Now, let’s talk about these noodles: air fryer noodles. These are super crisp yet need ZERO oil to make. They are crunchy and super delicious.
To get the crunch, these noodles are air-fried after being boiled. They can be used to make Chinese Bhel or American Chopsuey, and they make a delicious topping for Manchow Soup.
I have made this three-ingredient recipe numerous times before posting it here. I have them all, from burnt noodles to a disorganized air fryer. However, this version has long been a favorite because it functions well.
These air fryer noodles can be prepared in advance, whether you want to use them as a topping or to make some bhel. When kept in an airtight container, they last a very long time.
These days, it’s all the rage to come up with the newest and greatest ways to dress up ramen noodles—egg, pork belly, etc. With these additions, a simple bowl of noodles becomes a complete meal. The market is overrun with similar ideas, and the variations now run together. For this reason, I believe that this air fryer ramen casserole is the pinnacle of ramen customization. It offers the novelty of something completely new along with the coziness of a casserole and the ease of packet noodles. I can assure you that none of your pals have previously attempted this.
This casserole series’ third and final recipe is deserving of the title “grand finale”—air fryer ramen Some may call it crazy. Some may call it obscene, or even uncalled-for. But nobody can call it anything less than delicious.
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The bacon and cheese greets you first when this mixture emerges from the air fryer; it’s bubbly and golden brown, with hints of major awesomeness beneath the surface. When you bite into it, the creamy air fryer ramen noodle goodness reminds you of macaroni and cheese or alfredo. Then, the chicken and noodles are flavored even more than they could have been by themselves thanks to the savory kick that the cream of bacon soup and ramen seasoning give them. When you take into account the topping, which consists of a thick layer of cheese and crunchy bacon pieces, you end up with a dish that is absolutely delicious.
