Crispy Noodles

When I invite my friends over for dinner, I love to host them with Indo-chinese food. There is so much delicious and creative variety to make, and is not very easily available at the restaurant. One of our favorites is tossing fresh crisp noodles with veggies and sweet and sour sauce. These crispy noodles are perfect as an appetizer as well as main coarse with fried rice.

Although fried noodles are readily available in the market, I like to make them fresh at home. They are thin and crispier compared to the one in the restaurant. You should give this recipe a try for your next event. It is easy to prepare the veggies in sauce before guests arrive and toss the crisp noodles just before serving. Potstickers, or steamed dumpling, or wonton soup pairs really well with crispy noodles for the soup and appetizer coarse. 

Ingredients (Serves 4)

1 packet Ching's hakka noodles (or any noddles of your choice)

Oil for frying noodles

2 tbsp oil

1 cup sliced onions

1/2 cup sliced onion greens

1 tbsp. minced ginger

1 tsp. minced garlic

1/2 cup sliced bell pepper

1/2 cup julienne carrots

1/2 cup sliced green beans

1 cup shredded cabbage

1/2 cup bean sprouts

1/2 tsp. salt (if needed)

1 tbsp soy sauce 

1 tbsp chili garlic salt

1/4 cup tomato ketchup

• Using instructions on noodle packet, boil noodles. Drain water and pour cold water over cooked noodles to stop the cooking process.Let water drain out well.
• Heat oil and fry noodles in hot oil (be careful)in 3-4 batches. Do not put all the noodles in together as oil might overflow. Fry noodles till golden brown. Remove on a paper towel. Cool and store in an airtight container. Use whenever needed.

• Heat 2 tbsp. oil in a wok.
• Add ginger, garlic and onions and saute for 2 minutes.
• Add bell pepper, carrots and beans. Saute for 3-4 minutes till slightly cooked. 
• Add all sauces to sauteing veggies and mix well.
• Turn of the heat. Add shredded cabbage and mix well.
• Toss in crisp noodles. Mix well.
• Serve immediately garnished with onion greens and bean sprouts.

Here is step-by-step pictorial recipe:

Using instructions on noodle packet, boil noodles. Drain water and pour cold water over cooked noodles to stop the cooking process.Let water drain out well.

Heat oil and fry noodles in hot oil in 3-4 batches. Do not put all the noodles in together as oil might overflow. Fry noodles till golden brown. Remove on a paper towel. Cool and store in an airtight container. Use whenever needed.

Heat oil in a wok.

Add ginger, garlic and onions and saute for 2 minutes.

Add bell pepper, carrots and beans. Saute for 3-4 minutes till slightly cooked. 

Add all sauces to sauteing veggies and mix well.

Turn of the heat. Add shredded cabbage and mix well.

Toss in crisp noodles. Mix well.

Serve immediately garnished with onion greens and bean sprouts.

 Enjoy Deliciously Crisp Noodles!!!