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    Crispy Egg Noodle Crunch

    clock-icon15 minutes
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    Pixicook editorial team

    A delightful topping or snack made from fried egg noodles.

    Ingredients for Crispy Egg Noodle Crunch

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    units in
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    serves
    1.5 peoplechevron
    serves
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    Dried Egg Noodles, broken into 3-inch lengths

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    Peanut Oil, for frying

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    How to Make Crispy Egg Noodle Crunch

    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.

    Pitfalls and tips

    Choice of Noodles

    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.

    Frying Oil Temperature

    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.

    Batch Size

    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.

    Oil Quantity and Type

    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.

    Drain and Season

    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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