Learn how to make your own crispy fried noodles at home in five easy steps. These are great on Chinese soups, in a crunchy Chinese chicken salad, in American chopsuey or just served as is with sweet and sour chicken.
- 1 packet Lo Mein or Hakka Noodles (150 g)
- 1 tablespoon Salt
- 2 tablespoons Cornflour
- About 1 to 1 1/2 cup Canola Oil (or any neutral flavoured vegetable oil)
- Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 30 seconds less than the package instructions.
- Immediately drain them in a colander and wash them thoroughly with cold water.
- Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes.
- After 30 minutes, sprinkly the noodles with cornflour and toss them well.
- Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it’s hot enough. If there is no movement in the oil when you drop the noodle, it’s not hot enough.
- Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil dow not drop down significantly once you add the noodles.
- Drain them out on some tissue paper and let them cool completely before using. You can store them in an airtight container for up to 10 days.