Fried noodles: Difference between revisions
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* [[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]] |
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* [[Char kway teow]]{{citation needed|date=August 2016}} – Chinese–inspired dish commonly served in Indonesia, 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 |
* [[Char kway teow]]{{citation needed|date=August 2016}} – Chinese–inspired dish commonly served in Indonesia, 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 sausages]] |
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* [[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> |
* [[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> |
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{{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}} |
{{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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Revision as of 06:34, 9 March 2021
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Fried noodle dishes
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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[citation needed] – Chinese–inspired dish commonly served in Indonesia, Malaysia, and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages
- 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
- 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 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, Malaysia and Singapore and also eaten in Sri Lanka where it is more distinct to its Southeast Asian counterparts.[5]
- 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/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,[6] 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
- 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
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- Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,[7] 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
References
- ^ Ahuja, Aashna (2015-11-27). "Indian Chinese Cuisine: India's Love Affair with Chinese Food". NDTV. Retrieved 2020-03-02.
- ^ Bindloss, Joseph (2010). Nepal: Country Guide Series, Lonely Planet guidebooks. Lonely Planet. p. 65. ISBN 9781742203614.
- ^ 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.
- ^ "Mee Goreng". Unilever. Retrieved 2 March 2020.
- ^ 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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