Crispy Chinese Noodles (Restaurant Style)
Ingredients20 m servings 150 cals
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Per Serving: 150 calories; 6 g fat; 20.3 g carbohydrates; 3.4 g protein; 3 mg cholesterol; 200 mg sodium. Full nutrition
ReviewsRead all reviews 4
Exactly like the crispy noodles you get at the restaurants! You must be careful not to cook them too long, these noodles brown very fast and must be watched continuously. The perfect addition to...
Crazy good dusted with cinnamon sugar to serve with fruit salad. This could be dangerous knowledge...
These are great exactly like the resturants. Watch them close so they dont burn.