Fried noodles

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

Fried noodle dishes

Stir-fried

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
- 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 – 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

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

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.

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.

[Yarvin_2014-1] Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.

[Saw_2011-2] Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.

[Shurtleff_Aoyagi_2014-3] 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_Scicolone_2015-4] Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.

[1]

[2]

[3]

[4]

Fried noodle dishes

Stir-fried

Pan–fried

Deep-fried

See also

References