Fried noodles

This article is about the food. For the Pink Guy song, see Pink Season.

Mie goreng , Indonesian fried noodles served in Bali

Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.

Fried noodle dishes

Stir-fried

Beef chow fun

Char kway teow

Pad thai

Chicken chow mein from Nepal

• Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
• Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages ^{[ citation needed ]}
• Chow chow – Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India ^{[1] [2]}
• Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese
• Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein
• Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles
• Hokkien mee – Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
• Japchae – Korean dish made with cellophane noodles ^[3]
• Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
• Lo mein – American Chinese-style stir-fried wheat noodles
• Mee goreng - fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka
• Mee siam – Malaysian and Singaporean dish of rice vermicelli ^[4] in spicy, sweet and sour light gravy. Dry variations are also common.
• Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia
• Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
• Pad thai – Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
• Pancit bihon – Filipino stir-fried rice vermicelli
  • Pancit estacion
  • Pancit Malabon
• Phat si-io – Thai dish of stir-fried wide rice noodles
• Rat na – Thai dish of stir-fried wide rice noodles
• Shanghai fried noodles
• Singapore chow fun/Singapore-style rice vermicelli – not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables
• Singapore chow mein – same as above, but with wheat noodles
• Yaki udon – Japanese stir-fried thick wheat udon noodles
• Yakisoba – Japanese-style fried wheat or buckwheat noodles, ^[5] flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches

Pan-fried

• Hong Kong fried noodles – Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken or seafood

Deep-fried

Mi krop

• Fried crunchy wonton noodles – deep-fried strips of wonton wrappers, ^[6] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
• I fu mie , Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables, chicken or prawns.
• Mie kering , Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
• Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

See also

• Food portal

• Buldak Bokkeum Myun
• List of noodle dishes

References

1. Ahuja, Aashna (2015-11-27). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". food.ndtv.com. NDTV . Retrieved 2020-03-02.
2. Bindloss, Joseph (2010). Nepal. Lonely Planet. p. 65. ISBN   9781742203614.
3. Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN   978-1-58157-686-3.
4. Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN   978-981-4484-98-5.
5. Shurtleff, W.; Aoyagi, A. (2014). History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 353. ISBN   978-1-928914-71-6.
6. Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN   978-0-544-79251-7.