Noodlesssss...?

Question

How the heck do you make fried noodles?

Answer 1

I've heard of many variations of fried noodles. Thai fried noodles are the best ones I've tried. Not sure if that's what you're looking for but here's a recipe, followed by a few websites with other recipes.

BAHMI GORENG (FRIED NOODLES)

1/2 pounds Chinese noodles
2 chicken breasts
1 pound mixed vegetables (carrots, cabbage, green beans)
3 onions
garlic
soy sauce

Cook the noodles in a large quantity of salted water.
Fry the chicken breasts with the onions and garlic in a skillet.

Add the vegetables and mix well.

Pour on the soy sauce.

When the noodles are cooked (al dente), combine with the vegetables and chicken.


http://www.cooks.com/rec/search/0,1-00,fried_noodles,FF.html

http://www.cooks.com/rec/search/0,1-31,fried_noodles,FF.html

http://sidedish.allrecipes.com/az/34668.asp

http://www.thaifoodandtravel.com/recipes/padthai.html

http://www.recipezaar.com/108841

Hope those help. Good luck!

Answer 2

1/2 pound fresh egg noodles, thin variety

1/2 cup peanut oil

2 tablespoons peanut oil

1/4 pound Chinese barbecued pork (char sieu) (available at Chinese stores), cut into 1/4-inch (5-mm) thick julienne

3 scallions, mainly the white part, sliced into 2-inch long shreds

1/2 cup snow peas, topped, tailed and cut into julienne

1 tablespoon wood ear fungus (wun yee) (available at Chinese stores), soaked for 30 minutes in warm water, rinsed and drained

1 cup celery, julienned

1 cup bean sprouts

1/4 cup water


For Seasonings:

1 tablespoon light soy sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1 tablespoon oyster sauce

2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry

1/2 teaspoon sesame oil

1 teaspoon cornstarch, mixed with 1 tablespoon cold water



RECIPE METHOD


Drop the noodles into boiling water, loosen the strands with chopsticks, and when the water comes to a boil again, drain immediately. Rinse well under cold water and drain thoroughly. Spread the noodles on a tray to allow them to dry for at least 20 minutes. Lift them and gently shake to loosen and allow to dry more evenly. Arrange the noodles on a dinner plate and shape into a loose mound.


Heat the 1/2 cup oil in a wok until just beginning to smoke. Slide the noodle mound into the oil, and fry for 1-2 minutes, or until the base of the noodles is crisping and turning golden brown. Flip over to the other side and fry. Remove and drain on paper towels. (The outside noodles are crisped and lightly browned, but the inside should still be soft and tender.) Keep warm in a low oven (210 degrees F) with the door open.


Meanwhile, heat the 2 tablespoons oil in a wok. Stir-fry the Chinese barbecued pork and the scallions for 1 minute. Add the snow peas, wood ear fungus, celery, and bean sprouts and toss together over moderate heat for 1 minute. Sprinkle the water down the side of the wok, cover the wok with the lid and cook for about 30 seconds. Add all of the seasonings ingredients, stirring immediately until the sauce is lightly velvety.


TO SERVE: Arrange the fried noodles on a serving plate, place the Chinese barbecued pork and vegetables over the top of the noodles and serve.

Answer 3

buy a chinese food recipe book u l no