A delightful topping or snack made from fried egg noodles.
15 minutes
A delightful topping or snack made from fried egg noodles.
Dried Egg Noodles, broken into 3-inch lengths
cups
Peanut Oil, for frying
0 inch-depth
1. Heat Oil
Pour peanut oil into a stable wok or a wide, shallow pot until it reaches about one inch deep. Heat the oil over medium-high heat. You want the oil to be hot, but not so hot that it browns the noodles immediately.
2. Fry Noodles
Once the oil is ready, carefully add the broken egg noodles into the pan. If the noodles brown too quickly, lower the heat slightly to avoid burning them. Stir the noodles gently as they fry, making sure they’re all evenly exposed to the hot oil.
3. Drain and Cool
When the noodles are done, use tongs or a spider to lift them out of the pan and let the excess oil drain off. Transfer the noodles to a plate lined with paper towels to soak up any remaining oil. Allow them to cool completely.
4. Store Noodles
Once cooled, store the crispy noodles in a well-sealed glass jar. They’ll stay fresh and crunchy for up to a week.
For the crispiest outcome, select fresh egg noodles if available. They tend to fry up better than their dried counterparts, offering a superior texture. If using dried noodles, ensure they're fully rehydrated and thoroughly dried before frying to prevent sogginess.
The oil must be at the right temperature, around 350°F (175°C). Use a deep-fry thermometer to monitor the oil. If it's too cold, your noodles will absorb excess oil and become greasy. Too hot, and they'll burn before becoming crunchy.
Fry in small batches. Overcrowding the pan will lower the oil temperature and lead to uneven cooking. Each noodle strand needs space to crisp up perfectly.
Ensure you have enough oil to allow the noodles to float freely. This prevents sticking and ensures even frying. Opt for a neutral oil with a high smoke point, such as peanut or canola, to withstand the heat without imparting unwanted flavors.
Once golden and crispy, transfer the noodles to a paper towel-lined tray to drain excess oil. While they're hot, season with a touch of fine salt. This helps the salt stick to the noodles and ensures they are flavorful throughout.
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