Fried noodles: Difference between revisions
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===Deep fried=== |
===Deep fried=== |
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* 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 |
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* [[ |
* ''[[I fu mie]]'', Chinese Indonesian dried fried ''yi mein'' noodle served in sauce with vegetables chicken or prawn. |
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* ''[[Mie kering]]'', Chinese influenced deep fried crispy noodle from Makassar, Indonesia. |
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==See also== |
==See also== |
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Revision as of 21:13, 22 March 2017
Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.
Fried noodle dishes
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- Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
- Char kway teow[citation needed] – 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 sausage
- Chow Chow – Nepali–style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat)
- Chow mein – dish featured in 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
- Hokkien mee – Chinese–inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
- Japchae – Korean dish made with cellophane noodles[1]
- 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 siam – Malaysian and Singaporean dish of rice vermicelli[2] in spicy, sweet and sour light gravy. Dry variations are also common.
- Mi krop – Thai dish consisting of stir-fried rice noodles
- Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia, Malaysia and Singapore
- 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
- 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 – 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
- Singapore-style noodles
- Yaki udon – Japanese stir-fried thick wheat udon noodles
- Yakisoba – Japanese–style fried wheat or buckwheat noodles,[3] flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shoga; often served at festival stalls or as a filling for sandwiches
- 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
Deep fried
- Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,[4] 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.
- Mie kering, Chinese influenced deep fried crispy noodle from Makassar, Indonesia.
See also
References
- ^ Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.
- ^ Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.
- ^ 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.
- ^ 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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