Crispy Fried Noodles
Golden, crunchy fried noodles, a classic Indo-Chinese favorite. Perfect for adding texture to soups and salads, or as the base for American Chopsuey. Ready in under 30 minutes!
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Boil and Dry the Noodles
- b.Bring a large pot of water to a rolling boil. Add 1 tsp of salt.
- c.Add the hakka noodles and cook until just al dente (firm to the bite), typically for 4-5 minutes. Do not overcook, as mushy noodles won't become crispy.
- d.Immediately drain the noodles in a colander and rinse thoroughly with cold water to stop the cooking process and wash off excess starch.
- e.Spread the noodles in a single layer on a large tray or clean kitchen towel. Let them air dry completely for at least 20-30 minutes. They must be dry to the touch for the best results.
- 2
Step 2
- a.Coat the Noodles
- b.Once the noodles are completely dry, transfer them to a large mixing bowl.
- c.Sprinkle the corn starch and the remaining 1/4 tsp of salt over the noodles.
- d.Gently toss with your fingers, separating the strands, until they are evenly and lightly coated. This coating helps them become extra crispy.
- 3
Step 3
- a.Deep Fry to Perfection
- b.Heat the oil in a deep kadai or wok over medium-high heat to about 180°C (355°F). If you don't have a thermometer, drop a single noodle into the oil; it should sizzle vigorously and float to the top immediately.
- c.Carefully place a small batch of the coated noodles into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the noodles greasy.
- d.Fry for about 2-3 minutes, turning gently with a slotted spoon, until the noodles are a crisp, golden-brown.
- e.Remove the fried noodles from the oil using the slotted spoon, allowing excess oil to drip back into the kadai.
- 4
Step 4
- a.Drain, Cool, and Serve
- b.Place the fried noodles on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
- c.Repeat the frying process in batches with the rest of the noodles.
- d.Let the noodles cool completely. They will become even crispier as they cool down.
- e.Serve as a crunchy topping for Manchow soup, as the base for American Chopsuey, or as a standalone snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to crispy, non-greasy noodles is drying them completely after boiling. Do not skip this step.
- 2Maintain a consistent oil temperature. If the oil is not hot enough, the noodles will absorb too much oil. If it's too hot, they will burn quickly.
- 3Fry in small batches to prevent the noodles from clumping together and to ensure they cook evenly.
- 4Store any leftover crispy noodles in a completely airtight container at room temperature. They will stay fresh for up to a week.
- 5For extra flavor, you can toss the hot, fried noodles with a pinch of white pepper powder or your favorite seasoning blend.
Adapt it for your goals.
Healthier Baked Version
For a lower-fat option, preheat your oven to 200°C (400°F). Toss the dry, coated noodles with 2-3 tablespoons of oil. Spread them in a single layer on a baking sheet and bake for 10-15 minutes, flipping halfway, until golden and crisp.
Spiced NoodlesSpiced Noodles
Add 1/2 teaspoon of red chili powder and 1/4 teaspoon of garlic powder to the corn starch mixture before coating the noodles for a spicy kick.
Herb Infused NoodlesHerb-Infused Noodles
After frying and while they are still warm, toss the noodles with 1 teaspoon of dried oregano or mixed Italian herbs for a different flavor profile.
Why this is on our healthy list.
Source of Quick Energy
The carbohydrates from the wheat noodles provide a rapid source of energy, making it a satisfying snack when you need a quick boost.
Adds Textural Variety
Incorporating crispy textures into meals can enhance the sensory experience and overall satisfaction of a dish, especially when used as a topping for soups or salads.
Frequently asked questions
This usually happens for three reasons: the noodles were overcooked, they were not dried completely before frying, or the oil was not hot enough. Ensure noodles are al dente, completely dry, and the oil is at the correct temperature.