Crispy, fried noodles for Indo-Chinese recipes

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Crispy noodles recipe – simple method of making perfectly crisp, crunchy, fried noodles for Indian-Chinese recipes.

Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

First time I made the fried noodles was not successful. That was ok, The noodles were little chewy from the center while the outside was crispy. The reason behind it, I fried them immediately after draining the noodles. I did not let them dry out.

The second time, I was patient. I let it dry for about 2 ½ hours and then deep fried. It was perfect, crispy and crunchy. In short, the best.

It requires little pre-planning. Because of its longer shelf life, you can fry them few days ahead of time as well. Keep in airtight container and use in the recipe as needed within next few days.

Check out other Basic recipes
Making instant khoya  // How to make paneer  // Homemade garam masala


How to make crispy fried noodles (Step by Step Recipe with Photos):


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1) First parboil the noodles meaning cook till only 80% cooked (about 4 minutes). Click here for the step by step photos instruction on how to boil the noodles.

2) Take the boiled noodles in a big plate or tray and spread out. Let the noodles dry out for about 2 hours. This is really important step to get the crispy noodles.

3) After that sprinkle corn flour. This will absorb if any extra moisture is left. So use more or less as needed.
Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

4) Toss the noodles well.

5) Make sure flour is coated well. If needed add few more teaspoons and mix.
Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

6) Heat the oil in a pan or kadai for deep frying. Oil should be medium hot. Once hot add small handful of noodles. Fry them in batches. Using fork separate them out slightly, so it doesn’t get stuck to each other.

7) Let it fry till it gets light golden brown color. You may need to flip them halfway through to get the even frying.
Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

8) Once fried, drain the excess oil using slotted spatula.

9) Remove it to a paper towel lined plate.
Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

Fry rest of the noodles same way. While frying maintain the oil temperature. If the oil temperature goes down, noodles will absorb too much oil. it it’s high then they will get brown quickly without getting crispy.

Storing fried noodles: Let the fried noodles cool down completely. Then store in airtight container. It stays crispy for 10 days or more. The storage time may vary depending on the climate where you live. If it is humid then it won’t stay crispy for longer period of time.

Serving suggestion: This crispy noodles can be used many indo-chinese recipes like chinese bhel, Veg american chopsuey. It is used as a topping for manchow soup.
Notes:

  • Noodles must be parboiled. It should not be cooked all the way through, otherwise it will not get crispy.
  • The noodles must be dried completely before frying. Otherwise fried noodles will be chewy and hard.
  • They should be fried on medium hot oil. If the oil is less hot than noodles will absorb too much oil. If oil is too hot than noodles will get brown quickly without getting crispy.

Crispy noodles for Indo-Chinese recipes | Crispy fried noodles

Crispy fried noodles

Learn how to make perfect, crispy, fried noodles for Indian-chinese recipes.
Course Side Dish
Cuisine Indo Chinese
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Yield 4 cups
Author Kanan

Ingredients (1 cup = 240 ml)

  • 250 grams Noodles hakka noodles style
  • Salt to taste
  • 5-6 cups Water
  • 2 teaspoons Oil + more for deep frying
  • 1-2 tablespoons Corn flour (corn starch)

Instructions

Making crispy fried noodles for indo-chinese recipes:

  1. First parboil the noodles meaning cook till only 80% cooked (about 4 minutes) in enough salted water.
  2. Take the boiled noodles in a big plate or tray and spread out.
  3. Let the noodles dry out for about 2 hours. This is really important step to get the crispy noodles.
  4. After that sprinkle corn flour. This will absorb if any extra moisture is left. So use more or less as needed. Toss the noodles well.
  5. Make sure flour is coated well. If needed add few more teaspoons and mix.
  6. Heat the oil in a pan or kadai for deep frying. Oil should be medium hot.
  7. Once hot add small handful of noodles. Fry them in batches.
  8. Using fork separate them out slightly, so it doesn’t get stuck to each other.
  9. Let it fry till it gets light golden brown color. You may need to flip them halfway through to get the even frying.
  10. Once fried, drain the excess oil using slotted spatula.
  11. Remove it to a paper towel lined plate.
  12. Fry rest of the noodles same way.

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