Girish Mahajan (Editor)

Fried noodles

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

Contents

Stir-fried

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  • Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
  • Char kway teow – 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
  • Kwetiau goreng
  • Lo mein – American Chinese–style stir-fried wheat noodles
  • Mee siam – Malaysian and Singaporean dish of rice vermicelli 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, 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

    Fried noodles Singaporean Fried Rice Noodles Hong Kong Food Blog with Recipes

  • 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, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants

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    References

    Fried noodles Wikipedia
    (Text) CC BY-SA


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