Irene Kuo

Shallow-Fried Noodles

煎麵

Preparation info
  • Either would serve

    3 to 4

    people.
    • Difficulty

      Medium

Appears in
top 1000The Key to Chinese Cooking
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