Barry's Simple Kitchen

August 24, 2009 

Chinese Fried Noodles

I am not sure if they serve these anymore at Chinese restaurants, at least here in Maine I haven't seen them, it just may be a regional thing.  These are the noodles that go on top of dishes like Chow Mien they are hard and add some crunch.  I haven't seen anything written on them but then again I really haven't looked either.  One day while making my Chinese Noodles the ones referenced on the Pasta page,  I thought if these were fried they would be the noodles I remember.  When I was a kid we would get a lot of Chinese take out, along with the order always came a wax paper bag of these and we would munch of them as a snack for the next couple of days.  As it turns out they are very easy to make.

Chinese Noodle Recipe

Where there are only two of us I try to keep everything in small quantities, but you can multiply the recipe to suit your needs.  One of my friends on Cook Illustrated Bulletin board helped me with this.  I use King Arthur Flour that has more gluten than say Gold Metal, if yours has less use less corn starch.

1 cup APF

1/4 cup Corn Starch

1/4 Wheat Flour

1 egg

2 - 5 TBSP Water

It is hard to say how much water to use there are so many factors, just work with it until it is not sticky and workable.  Of course Knead for 5 to 7 minutes.

I cut the dough in thirds after kneading.  One I use for the fried noodles and two I cut into noodles and stored in a baggie for future use.  1/3 of this recipe makes a whole lot of noodles.

I only have two setting on my pasta machine the smallest one is the closest but a tad to fine but it is pretty close and still very good.  The noodles should be fairly short no more than two inches.  I just advance the machine and cut them with a scissors.  Keep them well floured so they won't stick together and separate on a plate or whatever you use to catch the noodles, when I have done as many as I think reasonable, I again give them a good coating of flour.

Once you have separated the noodles add to 375 hot oil,  then with your strainer separate any that are stuck together by poking them, they will separate.   Cook until golden brown.   Below you will see 3 layers of cooked noodles, I then put them in a couple of baggies after they have cooled.


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