Name: Shallow-Fried Noodles (煎麵)
Yield: Either would serve 3 to 4 people.
Cuisine: Chinese
Ingredients: 5 tablespoons oil; 1 teaspoon salt; ½ pound fresh noodles, boiled

Preparation info

Either would serve
3 to 4
people.

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These are the “two-sides-brown”—fresh (not dried) egg noodles that are boiled, then coiled and shallow-fried until they are crunchy and brown. They are served topped with a glazed stir-fried dish, such as the two following this recipe.

Ingredients

½ pound fresh noodles, boiled
1 teaspoon salt
5

Method

Boil the fresh noodles; rinse and drain them. Toss them with 1 teaspoon salt and then spread them out to dry on a platter for 1 hour or longer—until their surface moisture has evaporated. This may be done in advance and the noodles refrigerated.

Heat a large, heavy skillet over high heat unti