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Crispy fried noodles
Learn how to make perfect, crispy, fried noodles for Indian-chinese recipes.
Course
Basics
Cuisine
Indo Chinese
Prep Time
2
hours
hours
Cook Time
15
minutes
minutes
Total Time
2
hours
hours
15
minutes
minutes
Servings
4
cups
Calories
143.5
kcal
Author
Kanan
Ingredients
▢
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:
First parboil the noodles meaning cook till only 80% cooked (about 4 minutes) in enough salted water.
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.
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.
Make sure flour is coated well. If needed add few more teaspoons and mix.
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.
Let it fry till it gets light golden brown color. You may need to flip them halfway through to get the even frying.
Once fried, drain the excess oil using slotted spatula.
Remove it to a paper towel lined plate.
Fry rest of the noodles same way.
Nutrition
Serving:
0.5
cup
|
Calories:
143.5
kcal
|
Carbohydrates:
20
g
|
Protein:
3.5
g
|
Fat:
5.5
g
|
Saturated Fat:
0.7
g
|
Trans Fat:
0.1
g
|
Cholesterol:
23
mg
|
Sodium:
4
mg
|
Potassium:
30
mg
|
Fiber:
0.9
g
|
Sugar:
0.3
g
*Nutrition information is a rough estimate for 1 serving
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