Fried noodles
From Wikipedia, the free encyclopedia
Fried noodles are common throughout Asia. Many varieties, cooking styles, and ingredients exist.
[edit] Stir-fried
- Char kway teow - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, beansprouts, fish cake, mussels, green leafy vegetables and Chinese sausage.
- Chow mein - Dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese.
- Dry-fried beef with hefen - A Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions.
- Fried sauce noodles - Northern Chinese dish of stir-fried pork and noodles served with sweet noodle sauce or hoisin sauce.
- Hokkien mee - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
- Japchae - A Korean dish made with cellophane noodles.
- Lo mein - Cantonese-style stir-fried wheat noodles.
- Mee Goreng - Spicy Malay stir-fried noodles common in Malaysia , Singapore, and Indonesia
- Pad Thai - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu.
- Pancit bihon - Filipino stir-fried rice vermicelli.
- Singapore chow fun - Not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, chicken, and vegetables.
- Singapore chow mein - Same as above, but with wheat noodles.
- Yakisoba - Japanese-style fried wheat noodles, flavoured with sosu (Japanese worcester sauce) and served with pork, cabbage, and beni shoga. Often served at festival stalls or as a filling for sandwiches.
- Yaki udon - Japanese stir-fried thick wheat udon noodles.
[edit] 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.
- Heart Attack Noodles - An American version of Hong Kong Fried Noodles, utilising bacon and Cheddar Cheese.
