If you want to know how I gauge a Chinese-American restaurant, it’s all about the bowl of crunchy, crispy noodles they place in front of me alongside some duck sauce and hot mustard for dipping. They’re basically the Chinese equivalent of Mexican tortilla chips where we pop and crunch them into our mouths as soon as we sit down at the table. If they’re those tiny ones that taste baked and pre-packaged, I know they cheaped out and I will pout. But if they’re those golden-brown thick ones that have the perfect crunch with a slight taste of oil seeped in, it will set the stage for a great meal to come! I am thrilled to share with you it only takes two ingredients to make these incredible, authentic Chinese noodles right at home where they’ll be on your table (and in your belly) in minutes.
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Prepare the Noodles
Fry The Noodles
Cool the Noodles
Eat The Noodles
The Best Chinese Noodles
If you want to know how I gauge a Chinese-American restaurant, it's all about the bowl of crunchy, crispy noodles they place in front of me alongside some duck sauce and hot mustard for dipping. If they're those tiny ones that taste baked and pre-packaged, I know they cheaped out and I will pout. But if they're those golden-brown thick ones that have the perfect crunch with a slight taste of oil seeped in, it will set the stage for a great meal to come! I am thrilled to share with you it only takes two ingredients to make these incredible, authentic Chinese noodles right at home where they'll be on your table (and in your belly) in minutes.
Ingredients
- 1 package egg roll wrappers, thawed (they're usually found in the frozen section of most Asian markets and some supermarkets with a diverse international section). I use 4 sheets and cut into 8 slices each (see Step 2), making 32 generously sized noodles, but you can make as many or as little as you'd like!
- Canola or vegetable oil, for frying
Instructions
- Bring out a deep fryer or deep dutch oven, fill halfway with canola or vegetable oil and heat to 375° (this should take about 20 minutes).
- As the oil's heating, lay a thawed egg roll wrapper on a cutting board and, using a pizza cutter, slice into 4 even strips and then slice halfway across the strips so you have 8 strips per egg roll wrapper (NOTE: see the step-by-step photos above for a visual and Jeff's Tips for different size options).
- In 2-3 batches, carefully lay each egg roll strip into the hot oil and let fry until golden brown, about 60-90 seconds. Using tongs, flip and do the same for the other side.
- Remove the golden-brown noodles to a paper-towel lined wire rack with a baking sheet under it (or a large paper towel-lined platter) and let rest for 5 minutes. Place the noodles in a large serving bowl and enjoy by dipping in duck sauce, hot mustard or toss into your favorite Chinese soups, like Wonton, Egg Drop, Wonton/Egg Drop Mix, or Hot & Sour!
Jeffrey's Tips
I happen to like these noodles exactly as I prepare them in the recipe; thick like ribbons. But if you want them thinner and/or longer, simply slice them thinner to your liking in Step 2.
KAREN KNUTSON
COULD THESE BE MADE IN THE AIR FRYER?
Jeffrey
Nope! These have to be fully deep fried with the oil to seep in to order to give them that classic Chinese noodle flavor, look and texture.