How to Pan-Fry Chinese Noodles


There are several types of Chinese noodles, which include wheat, egg, rice and mung bean. Chinese noodles are prepared in a number of ways, but pan frying them is one of the most popular ways they are cooked in American homes. You can purchase the raw noodles in most grocery stores or where Chinese foods are sold. What many people don't realize is that the noodles must be boiled, as pasta, before they are pan-fried.

Things You'll Need

  • Chinese noodles
  • Colander
  • Peanut oil
  • Pot
  • Pan
  • Tongs
  • Cooking thermometer
  • Boil about 4 qts. of water. Drop a 1-lb. to 2-lb. package of Chinese noodles in the boiling water. They will cook faster than pasta, so test the noodles for doneness after seven minutes. They should be tender, not rubbery or hard, when they are done.

  • Drain the noodles in a colander. Pour them onto paper towels to dry for about 30 minutes.

  • Heat about 1 inch of peanut oil over a medium heat, in a deep pan. When the oil reaches 380 degrees Fahrenheit on your cooking thermometer, drop small portions at a time into the oil. Be careful not to splatter the oil.

  • Turn and separate the noodles as they cook. Remove them from the oil, when they are golden brown on all sides. Follow this process, making separate batches, until all the noodles have been fried.

  • Drain the oil from the noodles by placing them on paper towels. Serve them immediately or keep them warm in a low temperature oven while the rest of the meal is prepared.

Tips & Warnings

  • Cook the noodles in one-layer batches to make sure they result in light, crispy noodles. Pan-fried noodles make a great bed for any mixture of stir-fried vegetables and meat.

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