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Crispy Fried Noodles on tissue paper

How to make Crispy Fried Noodles at home

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.
Course How To
Cuisine Chinese
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 portions
Calories 136kcal
Author Richa


  • 150 grams Hakka Noodles or Lo Mein Noodles
  • 1 tablespoon Salt
  • 2 tablespoons Cornflour
  • 1.5 cups Canola Oil for frying or any neutral flavored 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 60 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, sprinkle 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 does 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.


  1. It is important to undercook the noodles slightly when boiling as they will continue to cook while frying. Overcooked noodles also have more moisture which will cause it to disintegrate when fried. 
  2. Run the cooked noodles under cold water once done. The cold shock will prevent further cooking. 
  3. Spread out the noodles as much as possible over a kitchen towel or parchment paper. You can also pat dry with another kitchen towel, but be sure to not make it mushy.
  4. Do not skip the corn flour. The corn flour absorbs all the remaining moisture from the noodles. This will make it easier while frying. 
  5. Be careful when adding the noodles to oil. As there will still be some level of moisture present, it will cause the oil to bubble vigorously. Be extra careful, use tongs or mitts if necessary. 


Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1239mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg | Iron: 1mg