Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Fried noodle dishes
- Beef chow fun â Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
- Char kway teow â 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 sausages
- Chow chow â Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India
- Chow mein â dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese
- Hakka noodles â Indian-Chinese style fried noodles, commonly known as desi chow mein
- Drunken noodles (phat khi mao) â Thai dish of stir-fried wide rice noodles
- Hokkien mee â Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
- Japchae â Korean dish made with cellophane noodles
- Kwetiau goreng â 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 â American Chinese-style stir-fried wheat noodles
- Mee goreng - fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka
- Mee siam â Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
- Mie goreng â spicy stir-fried yellow wheat noodles common in Indonesia
- Mie goreng Aceh â hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
- Pad thai â Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
- Pancit bihon â Filipino stir-fried rice vermicelli
- Pancit estacion
- Pancit Malabon
- Phat si-io â Thai dish of stir-fried wide rice noodles
- Rat na â Thai dish of stir-fried wide rice noodles
- Shanghai fried noodles
- Singapore chow fun/Singapore-style rice vermicelli â not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables
- Singapore chow mein â same as above, but with wheat noodles
- Yaki udon â Japanese stir-fried thick wheat udon noodles
- Yakisoba â Japanese-style fried wheat or buckwheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shÃ
Âga; often served at festival stalls or as a filling for sandwiches
- Hong Kong fried noodles â Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken or seafood
- Fried crunchy wonton noodles â deep-fried strips of wonton wrappers, 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 prawns.
- Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
- Mi krop â Thai dish consisting of crispy deep-fried rice noodles.
- Sangza â Deep-fried wheat noodles from northern China
See also
References