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{{Short description|Noodle dishes common throughout Asia}}
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[[File:Mie Goreng in Bali.jpg|thumb|260px|''[[Mie goreng]]'', Indonesian fried noodles served in [[Bali]]]]
{{About|the food|the Pink Guy song|Pink Season}}
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'''Fried [[noodles]]''' are common throughout [[East Asia|East]] and [[Southeast Asia]]. Many varieties, cooking styles, and ingredients exist.
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[[File:Mie Goreng in Bali.jpg|thumb|260px|''[[Mie goreng]]'', Indonesian fried noodles served in [[Bali]]]]
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'''Fried [[noodles]]''' are common throughout [[East Asia]], [[Southeast Asia]] and [[South Asia]]. Many varieties, cooking styles, and ingredients exist.


==Fried noodle dishes==
==Fried noodle dishes==
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[[File:Beefchowfoon.jpg|thumb|200px|[[Beef chow fun]]]]
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[[File:Charkwayteow.JPG|thumb|200px|[[Char kway teow]]]]
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[[File:Phat Thai kung Chang Khien street stall.jpg|thumb|200px|[[Pad Thai]]]]


===[[Stir frying|Stir-fried]]===
===[[Stir frying|Stir-fried]]===
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[[File:Beefchowfoon.jpg|thumb|[[Beef chow fun]]]]
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[[File:Charkwayteow.JPG|thumb|[[Char kway teow]]]]
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[[File:Phat Thai kung Chang Khien street stall.jpg|thumb|[[Pad thai]]]]
[[File:Chicken Chow Mein.JPG|thumb|Chicken chow mein from Nepal]]
* [[Beef chow fun]] – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and [[Scallion|green onions]]
* [[Beef chow fun]] – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and [[Scallion|green onions]]
* [[Char kway teow]]{{citation needed|date=August 2016}} – Chinese–inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat [[rice noodle]]s with [[prawns]], [[egg (food)|eggs]], [[bean sprout]]s, [[fish cake]], [[mussel]]s, [[green leafy vegetable]]s and [[Chinese sausage]]
* [[Char kway teow]]{{citation needed|date=August 2016}} – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat [[rice noodle]]s with [[Shrimp and prawn as food|prawns]], [[egg (food)|eggs]], [[bean sprout]]s, [[fish cake]], [[Mussel#As food|mussel]]s, [[green leafy vegetable]]s and [[Chinese sausages]].
* [[Chow mein#Nepali style|Chow Chow]] – [[Nepalese cuisine|Nepali–style]] stir fried noodles, often cooked with onion, vegetables and buff ([[water buffalo]] meat)
* [[Chow mein#Nepali style|Chow chow]] – [[Nepalese cuisine|Nepali–style]] stir-fried noodles, often cooked with onion, vegetables and buff ([[water buffalo]] meat) and also widely eaten in India<ref>
{{cite news |url=http://food.ndtv.com/food-drinks/indian-chinese-cuisine-indias-love-affair-with-chinese-food-1214445 |title=Indian Chinese Cuisine: India's Love Affair with Chinese Food |website=[[NDTV]] |date=2015-11-27 |first=Aashna |last=Ahuja |access-date=2020-03-02}}
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* [[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
</ref><ref>{{cite book |url=https://books.google.com/books?id=wiIw2_WFwC4C&q=chow+mein+nepali&pg=PA65 |title=Nepal: Country Guide Series, Lonely Planet guidebooks |date=2010 |page=65 |publisher=Lonely Planet |isbn=9781742203614 |first=Joseph |last=Bindloss}}</ref>
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* [[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
* [[Drunken noodles]] (''phat khi mao'') – Thai dish of stir-fried wide rice noodles
* [[Drunken noodles]] (''phat khi mao'') – Thai dish of stir-fried wide rice noodles
* [[Hokkien mee]] – Chinese–inspired [[Malaysian cuisine|Malaysian]] and [[Singaporean cuisine|Singaporean]] dish, of stir-fried noodles with many variations in ingredients
* [[Hokkien mee]] – Chinese–inspired [[Malaysian cuisine|Malaysian]] and [[Singaporean cuisine|Singaporean]] dish, of stir-fried noodles with many variations in ingredients
* [[Japchae]] – Korean dish made with [[cellophane noodles]]<ref name="Yarvin 2014"/>
* [[Japchae]] – Korean dish made with [[cellophane noodles]]<ref name="Yarvin 2014"/>
* [[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
* [[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 cuisine|American Chinese–style]] stir-fried wheat noodles
* [[Lo mein]] – [[American Chinese cuisine|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<ref name="Saw 2011"/> in spicy, sweet and sour light gravy. Dry variations are also common.
* [[Mee siam]] – Malaysian and Singaporean dish of rice vermicelli<ref name="Saw 2011"/> in spicy, sweet and sour light gravy. Dry variations are also common.
* [[Mie goreng]] – spicy stir-fried yellow wheat noodles common in [[Indonesian cuisine|Indonesia]], Malaysia and Singapore
* [[Mie goreng]] – spicy stir-fried yellow wheat noodles common in [[Indonesian cuisine|Indonesia]]
* [[Mie Aceh|Mie goreng Aceh]] – hot and spicy stir-fried thick yellow wheat noodles from [[Aceh]] province, Indonesia
* [[Mie Aceh|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
* [[Pad thai]] – Thai–style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
* [[Pancit|Pancit bihon]] – [[Philippine cuisine|Filipino]] stir-fried [[rice vermicelli]]
* [[Pancit|Pancit bihon]] – [[Philippine cuisine|Filipino]] stir-fried [[rice vermicelli]]
** [[Pancit estacion]]
** [[Pancit estacion]]
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* [[Singapore chow mein]] – same as above, but with wheat noodles
* [[Singapore chow mein]] – same as above, but with wheat noodles
* [[Yaki udon]] – Japanese stir-fried thick wheat [[udon]] noodles
* [[Yaki udon]] – Japanese stir-fried thick wheat [[udon]] noodles
* [[Yakisoba]] – Japanese–style fried wheat or buckwheat noodles,<ref name="Shurtleff Aoyagi 2014"/> flavoured with ''[[worcestershire sauce|sosu]]'' (Japanese Worcestershire sauce) and served with pork, cabbage, and [[beni shōga]]; often served at festival stalls or as a filling for sandwiches
* [[Yakisoba]] – Japanese-style fried wheat or buckwheat noodles,<ref name="Shurtleff Aoyagi 2014"/> flavoured with ''[[worcestershire sauce|sosu]]'' (Japanese Worcestershire sauce) and served with pork, cabbage, and [[beni shōga]]; often served at festival stalls or as a filling for sandwiches


===[[Pan frying|Pan–fried]]===
===[[Pan frying|Pan–fried]]===
* '''Hong Kong fried noodles''' – Hong Kong–style dish consisting of flour noodles pan–fried until crispy, and served together with vegetables, chicken, and/or seafood
* 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]]===
===[[Deep-fried]]===
[[File:Mee krob (หมี่กรอบ).jpg|thumb|200px|[[Mi krop|Mee krob]]]]
[[File:Mee krob (หมี่กรอบ).jpg|thumb|[[Mi krop]]]]
* Fried crunchy [[wonton]] noodles – deep-fried strips of wonton wrappers,<ref name="Tourondel Scicolone 2015"/> served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
* Fried crunchy [[wonton]] noodles – deep-fried strips of wonton wrappers,<ref name="Tourondel Scicolone 2015"/> 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 prawn.
* ''[[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 a singular part of Pakistan.
* ''[[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.
* ''[[Mi krop]]'' – Thai dish consisting of crispy deep-fried rice noodles.


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<ref name="Yarvin 2014">{{cite book | last=Yarvin | first=B. | title=A World of Noodles | publisher=Countryman Press | year=2014 | isbn=978-1-58157-686-3 | url=https://books.google.com/books?id=5sdbAwAAQBAJ&pg=PA131 | pages=131–132}}</ref>
<ref name="Yarvin 2014">{{cite book | last=Yarvin | first=B. | title=A World of Noodles | publisher=Countryman Press | year=2014 | isbn=978-1-58157-686-3 | url=https://books.google.com/books?id=5sdbAwAAQBAJ&pg=PA131 | pages=131–132}}</ref>
<ref name="Saw 2011">{{cite book | last=Saw | first=B. | title=Betty Saw's Best Noodle Recipes | publisher=Marshall Cavendish International (Asia) Private Limited | year=2011 | isbn=978-981-4484-98-5 | url=https://books.google.com/books?id=XR_gAgAAQBAJ&pg=PA70 | page=70}}</ref>
<ref name="Saw 2011">{{cite book | last=Saw | first=B. | title=Betty Saw's Best Noodle Recipes | publisher=Marshall Cavendish International (Asia) Private Limited | year=2011 | isbn=978-981-4484-98-5 | url=https://books.google.com/books?id=XR_gAgAAQBAJ&pg=PA70 | page=70}}</ref>
<ref name="Tourondel Scicolone 2015">{{cite book | last=Tourondel | first=L. | last2=Scicolone | first2=M. | title=Bistro Laurent Tourondel: New American Bistro Cooking | publisher=Houghton Mifflin Harcourt | year=2015 | isbn=978-0-544-79251-7 | url=https://books.google.com/books?id=AN1LCgAAQBAJ&pg=PA49 | page=49}}</ref>
<ref name="Tourondel Scicolone 2015">{{cite book | last1=Tourondel | first1=L. | last2=Scicolone | first2=M. | title=Bistro Laurent Tourondel: New American Bistro Cooking | publisher=Houghton Mifflin Harcourt | year=2015 | isbn=978-0-544-79251-7 | url=https://books.google.com/books?id=AN1LCgAAQBAJ&pg=PA49 | page=49}}</ref>
<ref name="Shurtleff Aoyagi 2014">{{cite book | last=Shurtleff | first=W. | last2=Aoyagi | first2=A. | title=History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook | publisher=Soyinfo Center | year=2014 | isbn=978-1-928914-71-6 | url=https://books.google.com/books?id=CkvgBQAAQBAJ&pg=PA353 | page=353}}</ref>
<ref name="Shurtleff Aoyagi 2014">{{cite book | last1=Shurtleff | first1=W. | last2=Aoyagi | first2=A. | title=History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook | publisher=Soyinfo Center | year=2014 | isbn=978-1-928914-71-6 | url=https://books.google.com/books?id=CkvgBQAAQBAJ&pg=PA353 | page=353}}</ref>
}}
}}


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{{Noodle}}
{{Noodle}}


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[[Category:East Asian cuisine]]
[[Category:Fried noodles| ]]
[[Category:Fried noodles| ]]
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[[Category:East Asian cuisine]]
[[Category:South Asian cuisine]]
[[Category:Southeast Asian cuisine]]
[[Category:Southeast Asian cuisine]]

Latest revision as of 10:10, 6 November 2024

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

[edit]

Stir-fried

[edit]
Beef chow fun
Char kway teow
Pad thai
Chicken chow mein from Nepal

Pan–fried

[edit]
  • 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

[edit]
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

[edit]

References

[edit]
  1. ^ Ahuja, Aashna (2015-11-27). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Retrieved 2020-03-02.
  2. ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. 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.
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