Fried noodles

From Wikipedia, the free encyclopedia
Mie goreng, Indonesian fried noodles served in Bali.

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

Fried noodle dishes

Stir-fried

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.
  • Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

See also

References

  1. ^ Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3. 
  2. ^ Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5. 
  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. 
  4. ^ 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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