Fried Noodles

Ingredients

• 100 grams noodles – instant, whole wheat, hakka or all purpose flour
• 3.5 cups water
• ½ teaspoon salt or add as required
• ¼ teaspoon oil
• 2 tablespoons corn flour (corn starch)
• oil as required for deep frying

Steps

cooking noodles

1. Heat 3.5 cups water in a saucepan over a medium to high flame.
2. Add ½ teaspoon salt and ¼ teaspoon oil.
3. Bring the water to a rolling boil.
4. Lower the flame and add 100 grams noodles, using instant, whole wheat, hakka or all-purpose-flour noodles.
5. Press the noodles into the boiling water with a fork or spoon.
6. Cook over a medium flame until the noodles are al dente.
7. Taste a few: they should still have a slight bite and must not be completely cooked.
8. Cooking time varies with the noodle type; whole wheat noodles take longer than hakka or instant noodles.
9. Take the pan off the stovetop and pour everything into a strainer in the kitchen sink to drain all the water.
10. Rinse the noodles thoroughly with fresh water, stirring with a spoon. Once warm or cool, you can use your hands to stir lightly while rinsing with fresh water.
11. Drain the water away very thoroughly.
12. Spread the noodles evenly on a large plate or tray and cool at room temperature for 1.5 to 2 hours. After 1.5 to 2 hours, frying can begin.
13. Add 2 tablespoons corn flour (corn starch) to the noodles before frying.
14. Mix thoroughly to coat the noodles well with corn flour (corn starch), using pasta or noodle tongs if desired. Mixing with your hands will make your fingertips sticky with the starch.

frying noodles

1. Heat deep-frying oil in a kadai or pan.
2. Test with a few noodle strands: if they rise steadily and gradually, start frying. If they settle at the bottom, the oil needs to get hotter. If they rise too quickly, it is very hot and the flame must be lowered.
3. Add the noodles in batches sized to suit the kadai.
4. Separate them with a slotted spoon immediately after adding them.
5. Fry until the base is crisp and light golden.
6. Turn over and fry the second side until crisp and light golden too.
7. Turn a couple of times and continue frying until golden.
8. Lift the fried noodles with a slotted spoon, letting excess oil drain into the kadai or pan.
9. Set on kitchen paper towels to absorb extra oil.
10. After cooling, keep the crispy fried noodles in an airtight container. Use as required for veg fried noodles, veg American chopsuey, Chinese bhel, veg manchow soup and similar recipes.