Crispy noodles: 59 Photos & Videos

Chinese Crispy Noodles (Chow Mein) - RecipeTin Eats

FAQ

While chow mein with thin crisp noodles is a staple of many Chinese take-out restaurants, more authentic versions of chao mian have soft noodles. The main difference between the two comes down to frying time: for dryer, crisper noodles, add more oil and increase the frying time.
The main difference is that noodles labeled Hong Kong or pan-fried noodles are par-cooked in boiling water, which makes them ready to stir-fry. Use this variety for dry stir-fried noodle dishes, like this stir-fried chow mein with four vegetables and whenever you want the noodles to be slightly (or very) crispy.
Serve these crispy noodles with Chinese mustard and duck sauce as an appetizer, or use them as a garnish for soups. They're just like the ones you get at a Chinese restaurant. I love to sprinkle them over my egg-drop soup.
HOW TO MAKE CRISPY VERMICELLI NOODLES
  1. Heat a large wok over medium high heat. Add enough oil to submerge the dry vermicelli.
  2. To test out the heat, you can add a small piece of vermicelli. It should immediately puff up in the oil in 2-3 seconds.
Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.