Fried noodles

Mie goreng, Indonesian fried noodles served in Bali.

Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.

Fried noodle dishes

Beef chow fun

Char kway teow

Mee krob

Pad Thai

stir-fried

• Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions.
• Chow Chow – Nepali–style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat).
• Char kway teow ^[1] – Chinese–inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, 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^[2]
• Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles.
• Hokkien mee – Chinese–inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
• Japchae – Korean dish made with cellophane noodles^[3]
• Kwetiau goreng
• Lo mein – American Chinese–style stir-fried wheat noodles.
• Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia, Malaysia and Singapore
• Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
• Mee siam – Malaysian and Singaporean dish of rice vermicelli^[4] in spicy, sweet and sour light gravy. Dry variations are also common.
• Mi krop – Thai dish consisting of stir-fried rice noodles
• Phat si–io – Thai dish of stir-fried wide rice noodles
• 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
  • Pancit estacion
  • Pancit Malabon
• Phat si-io
• Rat na – Thai dish of stir-fried wide rice noodles
• Shanghai fried noodles
• Singapore-style noodles
• Singapore chow fun – not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables.
• Singapore chow mein – same as above, but with wheat noodles
• Yakisoba – Japanese–style fried wheat or buckwheat noodles,^[5] flavoured with sosu (Japanese Worcestershire 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

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.

Deep fried

• Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,^[6] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants

See also

• List of noodle dishes

References

1. Franks, J. (2012). Fried Greats: Delicious Fried Recipes, The Top 100 Fried Recipes. Emereo Publishing. p. 22. ISBN 1486430732.
2. Aggarwal, U. (2013). America’s Favorite Recipes: The Melting Pot Cuisine. iUniverse. pp. 199–200. ISBN 978-1-4759-7786-8.
3. Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.
4. Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.
5. Shurtleff, W.; Aoyagi, A. (2014). History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 353. ISBN 978-1-928914-71-6.
6. Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.