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

Pad Thai

Stir-fried

Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
Char kway teow – 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 Chow – Nepali–style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat)
Chow mein – dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese
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^[1]
Kwetiau goreng – Chinese Indonesian stir fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
Lo mein – American Chinese–style stir-fried wheat noodles
Mee siam – Malaysian and Singaporean dish of rice vermicelli^[2] in spicy, sweet and sour light gravy. Dry variations are also common.
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
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 – Thai dish of stir-fried wide rice noodles
Rat na – Thai dish of stir-fried wide rice noodles
Shanghai fried 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
Singapore-style noodles
Yaki udon – Japanese stir-fried thick wheat udon noodles
Yakisoba – Japanese–style fried wheat or buckwheat noodles,^[3] flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches

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

Mee krob

Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,^[4] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
I fu mie, Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables chicken or prawn.
Mie kering, Chinese influenced deep fried crispy noodle from Makassar, Indonesia. Also known as Kurum Kurum in a singular part of Pakistan.
Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

References

↑ Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.
↑ Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.
↑ 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.
↑ Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.

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[Yarvin_2014-1] Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.

[Saw_2011-2] Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.

[Shurtleff_Aoyagi_2014-3] 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.

[Tourondel_Scicolone_2015-4] Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.