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Crispy Chinese Noodles (Restaurant Style)

Rated as 5 out of 5 Stars

"These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping."
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20 m servings 150
Original recipe yields 8 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 150 calories; 6 20.3 3.4 3 200 Full nutrition

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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.

Made these using my countertop deep fryer rather than a wok. Still worked wonderfully. The crispy noodles are my favorite addition to hot-and-sour soup!

Awesome ,so easy. I did them in a deep fryer a sauce pan with oil. Dropped them in bunches . They would be a great with soup or put garlic or cinn/sugar for a crunchy snack.