Noodle Baskets
Comments: Noodle baskets can be cooked, wrapped securely in plastic and stored in refrigerator for up to 3 days, or in freezer for up to 3 weeks.
To reheat, remove baskets from plastic, arrange onto a cookie sheet and bake into a preheated 325°F [160°C] oven for 8 to 10 minutes, until really hot.
Servings: 6 to 8 baskets
  • 8 ounces [227 g] Chinese-style thin egg noodles
  • Water
  • Salt
  • 3 cups [750 mL] vegetable oil
  • Boil egg noodles in boiling salted water according to package directions, until just tender; drain egg noodles into a colander.
  • 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 at least 8 hours, or overnight.
  • Brush the inside of a medium [about 5-inch / 13-cm in diameter] metal strainer with a little of the oil.
  • Spread an even layer of egg noodles, about 1/2-inch [1.3-cm] thick into the strainer.
  • Brush the outside rounded side of another medium strainer with oil.
  • Place second strainer, rounded side down, over egg noodles in first strainer.
  • Press lightly.
  • Heat vegetable oil into wok over medium-high heat until it reaches 375°F [190°C].
  • Carefully lower the two strainers, holding handles together, into hot oil.
  • Fry until egg noodles are golden, 2 to 3 mintues.
  • Remove from oil and place onto paper toweling.
  • Carefully remove top and bottom strainers, running the blade of a knife around the edge if necessary to loosen the noodles.
  • Leave baskets to drain onto paper toweling.
  • Repeat to fry remaining egg noodles.