This is a CRUNCHY version of Chow Mein, one of my all-time favorite dishes from my neighborhood Chinese restaurant. Crispy noodles are topped with a saucy chicken and vegetable stir fry. You’ll adore the way the sauce makes the noodles so that some of them become soft while others remain crispy.
This quick recipe can be ready in 20 minutes and is made healthier by pan frying the noodles rather than deep frying them.
What Are Crispy Noodles Made Of?
To make deep-fried crispy noodles, use any fresh egg noodle. The closest thing I could find was these Chinese wide egg noodles in our neighborhood Asian grocery store. (We used to use wider noodles in my parents’ restaurant, but these worked just fine.) ).
Egg wonton skins or egg roll skins can be used in place of noodles if necessary. Both can be cut into wide strips for frying.
Here are the Egg Roll Skins after frying:
And here are the fried wonton skins:
Wide egg noodles or egg roll skins produce the best results, according to our research.
Egg wonton wrappers are functional but are thinner and don’t have the same satisfying crunch. They can be a little bit oily because they also absorb more oil than the other two.
How to choose and prepare the noodles
Noodles used in classic chow mein are Chinese egg noodles. Their composition is very similar to spaghetti but the texture and flavour are noticeably different. They usually come in a round (or roundish) shape and have a quite pronounced yellow colour.
Look for the words “chow mein noodles,” “egg noodles,” or “Hong Kong style pan-fried noodles” on the packaging when making a purchase. They come in various forms, so you’d need to be aware of how to prepare them appropriately.
TIP: Avoid overcooking uncooked egg noodles no matter how you prepare them. Drain them well and pat dry with kitchen paper/tea towel. They should be slightly underdone. The noodle strands should be separated from one another. If not, you might end up with a plate of sticky, mushy noodles after additional frying.
SUBSTITUTES: Feel free to use other types of noodles in place of egg noodles if you don’t care too much about your dish being truly “authentic.” For example, homemade alkaline noodles (ramen) or even spaghetti. They’ll still taste great. I promise!.
PS: Check out my recipe for Chicken Chow Fun (fried rice noodles) if you like the sound of the dish but need a gluten-free alternative.
Although adding protein to chow mein is not required, there are a few options available if you want to make it an all-in-one quick meal.
A good plate of chow mein benefits from the flavor, texture, color, and nutrients that vegetables provide. As you can see in the image above, on the day that I photographed this recipe, I chose bok choy, bean sprouts, and fresh chilies. Together, they improve the dish by adding vivid colors, a crunchy texture, a subtle sweetness, and a pleasant heat.
Don’t limit yourself to these options though. I typically just open my refrigerator and grab whatever is currently in it. Just a few examples include celery, cabbage, carrot, snow peas, baby corn, bamboo shoots, and bell pepper. Be aware that some vegetables, e. g. Since broccoli takes longer to cook through, it would be necessary to quickly blanch it before stir-frying it.
To improve the aroma, use finely chopped garlic and scallions (green onions). I separate the white and green parts of the scallions. The latter is added as a garnish at the very end of the former, which is sizzled in the oil with garlic. Ginger can be used as well.
Ingredients for crispy noodles:
For the noodles
For the stir fry
For the sauce
Fresh chow mein noodles are best, but in a pinch you can totally use any type of egg noodles. And if all else fails use the dried, packaged ones.
This stir fry is fantastic because you can completely alter it to your preferences. Absolutely love broccoli then add it in. Dislike something else, then feel free to leave it out. Add more of one, less of another. Totally up to you.
Many crispy noodle recipes call for some type of protein. I like to add shrimp. You can choose to omit this if you don’t like meat or seafood. You may also choose to use chicken, beef, or any other type of protein.
Of course, you can’t forget the sauce, which is really the main attraction. You can definitely double the sauce recipe if you prefer your cake noodles with more sauce.
Because sesame oil has a strong flavor, I choose to use a small amount of it. You can increase the amount of sesame oil if you prefer it, but be cautious as it can easily become overwhelming.
The thickener in the sauce is made from cornstarch and water. You can replace this with potato starch as well.
Similar to crispy noodles, cake noodles are prepared in a thicker stack and then cut into triangles or squares. Some recipes use egg as a binder and others don’t.
The noodles, shrimp, and vegetable stir-fry are best kept separate until you are ready to eat. The noodles might get too soggy if you keep them together in storage. These last up to three days in the refrigerator and are best stored in airtight containers.
This dish freezes well for up to six months when stored in airtight containers. Once more, separate the noodles and the stir fry until you’re ready to serve.
Sure can. To heat the noodles up and keep their crunch, you could choose to fry them in a pan. You can simply reheat in the microwave if you don’t mind missing the crisp.
FAQ
What are fried Chinese noodles made of?
A lot of readers have actually requested that we explain how to make them. They resemble deep-fried egg noodles (or fried wonton or egg roll wrappers) in most ways. They’re frequently served as a restaurant appetizer in miniature wooden bowls, with duck sauce and Chinese hot mustard on the side.
What is fried noodle in Chinese?
Jump to Recipe. A complete guide on cooking Chinese chow mein at home. It offers a variety of noodles, proteins, and vegetables, as well as a quick, tasty sauce and important stir-frying advice. Chow mein (/ta-me-n/ and /ta-mi-n/, simplified Chinese: ; traditional Chinese: ; Pinyin: ch-o-mi-an) is a dish of Chinese stir-fried noodles with vegetables and occasionally meat or tofu. If you enjoy Chinese takeout or delivery food, it’s highly likely that you’ve tried it. https://en. wikipedia. org › Chow_meinChow mein – Wikipedia).
What are the crispy noodles called at the Chinese restaurant?
Mein gon, also known as crunchy noodles or crunchy chow mein, is a type of cracker (or dried biscuit) that resembles noodles that is used in American Chinese cuisine.
What kind of noodles is used for fried noodles?
Just choose your favorite egg or vegetarian hakka noodles. Any type of Ramen or Lo Mein noodles will work with this. However, I wouldn’t choose a thicker type of noodle, such as rice noodles or Udon noodles.
