- 8 ounces [227 g] Chinese-style thin egg noodles
- Water
- Salt
- 3 cups [750 mL] vegetable oil
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- Boil egg noodles into salted boiling water according to package directions, just until tender.
- Drain egg noodles.
- Arrange several layers of paper toweling over a jelly roll pan or a cookie sheet.
- Evenly spread egg noodles over paper toweling.
- Leave to dry for 2 to 3 hours.
- Then heat oil into a wok over medium-high heat until it reaches 375°F [190°C].
- Using metal long-handled tongs or slotted spoon, fry a small amount of egg noodles into hot oil until golden, about 30 seconds.
- Remove egg noodles from oil.
- Leave to drain onto paper toweling.
- Repeat to fry remaining egg noodles.
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