Recipe: Crispy Noodles
The crispy noodles that accompany your soup at an Asian restaurant are easy to make and taste incredible when fresh. If you’ve bought them packaged in the store, you know how (bland and sometimes rancid) they can taste after sitting on a shelf for months. You just need one ingredient that’s available at most groceries or any Asian store and oil for frying.
I use this Presto Deep Fryer. They’re cheap, safe and have a basket and temperature control that gives you consistent results. If not using peanut oil to fry, use a high-heat, oil such as sunflower.
- 1 package of Wonton or Egg Roll wrappers.
- Set your fryer with oil to 390º or full heat.
- If using Egg Roll wrappers, slice into to strips ½" wide. Is using Wonton wrapper (as pictured) slice into four squares or four triangles. Just chop through the whole batch.
- Fry for 30-45 seconds. I put about 1/8th of the cut wrappers (separated) into my frying basket at a time and set it in the hot oil.
- Drain, then cool in a heat-proof container (like a glass or metal mixing bowl). Placing a paper towel on the bottom will absorb more of the oil.
I’ve tried seasoning the chips, but honestly, they taste best as they are, with no salt or spices.
Serving Tip: Try with Kikkoman Egg Flower Hot and Sour Soup Hack
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