Fried

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind ...

are common throughout

East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea ...

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical south-eastern region of Asia, consisting of the regions that are situated south of mainland ...

and

South Asia South Asia is the southern subregion of Asia, which is defined in both geographical and ethno-cultural terms. The region consists of the countries of Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka.;;;;; ...

. Many varieties, cooking styles, and ingredients exist.

Fried noodle dishes

File:Beefchowfoon.jpg, Beef chow fun File:Charkwayteow.JPG,

Char kway teow ''Char kway teow'' () is a stir-fried rice noodle dish from Maritime Southeast Asia and is of southern Chinese origin. In Hokkien and Teochew, ''char'' means 'stir-fried' and ''kway teow'' refers to flat rice noodles. It is made from flat ...

File:Phat Thai kung Chang Khien street stall.jpg, Pad thai File:Chicken Chow Mein.JPG, Chicken chow mein from Nepal

Stir-fried Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and t ...

* Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and

green onions "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...

– Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat

rice noodle Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania'' and ''Porteresia'', both wild and domesticate ...

s with

prawns Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

, bean sprouts,

fish cake A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

mussel Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which ...

green leafy vegetable Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gr ...

s and

Chinese sausages Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of v ...

. *

Chow chow The Chow Chow is a spitz-type of dog breed originally from northern China. The Chow Chow is a sturdily built dog, square in profile, with a broad skull and small, triangular, erect ears with rounded tips. The breed is known for a very dense ...

– Nepali–style stir-fried noodles, often cooked with onion, vegetables and buff (

water buffalo The water buffalo (''Bubalus bubalis''), also called the domestic water buffalo or Asian water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also found in Europe, Australia, North America, So ...

meat) and also widely eaten in India *

Chow mein ''Chow mein'' ( and , ; Pinyin: ''chǎomiàn'') is a Chinese dish made from stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of ''chǎomiàn'' were developed in many regions of China; there are s ...

– dish featured in

Nepalese cuisine Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. '' Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal ...

American Chinese cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from tho ...

and

Canadian Chinese cuisine Canadian Chinese cuisine (french: Cuisine chinoise canadienne) is a popular style of Canadian cooking original to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This c ...

, 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 Hokkien mee, literally "Fujian noodles", is a series of related Southeast Asian dishes that have their origins in the cuisine of China's Fujian (Hokkien) province. Types ''Hokkien mee'' can refer to four distinct dishes, with each being ubi ...

– Chinese–inspired Malaysian and

Singaporean Singaporeans, or the Singaporean people, refers to citizens or people who identify with the sovereign island city-state of Singapore. Singapore is a multi-ethnic, multi-cultural and multi-lingual country. Singaporeans of Chinese, Malay, Ind ...

dish, of stir-fried noodles with many variations in ingredients *

Japchae ''Japchae'' () is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. * ''Japchae'' is typically prepared with '' dangmyeon'' (당면, 唐麵), a type of cellophane noodles made from s ...

– Korean dish made with

cellophane noodles Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chito ...

Kwetiau goreng ( Indonesian for 'fried flat noodle') is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as , which are stir fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab ...

– 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 Lo mein () is a Chinese dish with egg noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, or shrimp. It might also be served with wontons (called ''húntun'' 餛飩/馄饨 in Mandarin) although w ...

– 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 – Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common. * Mie goreng – spicy stir-fried yellow wheat noodles common in

Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans. It consists of over 17,000 islands, including Sumatra, Java, Sulawesi, and parts of Borneo and New Gui ...

* Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from

Aceh Aceh ( ), officially the Aceh Province ( ace, Nanggroë Acèh; id, Provinsi Aceh) is the westernmost province of Indonesia. It is located on the northernmost of Sumatra island, with Banda Aceh being its capital and largest city. Granted a ...

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 Rice vermicelli is a thin form of noodle. It is sometimes referred to as 'rice noodles' or 'rice sticks', but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rath ...

** 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 Shanghai fried noodles () is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are typically stir-fried with beef cutlets, bok ...

* Singapore chow fun/Singapore-style rice vermicelli – not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables *

Singapore chow mein Singapore-style noodles () is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly chicken, beef, ''char siu'' pork, or prawns. Singapore noodles are a Cantonese creation, and are very com ...

– same as above, but with wheat noodles * Yaki udon – Japanese stir-fried thick wheat

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

noodles * Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with '' sosu'' (Japanese Worcestershire sauce) and served with pork, cabbage, and

beni shōga is a type of ''tsukemono'' (Japanese pickle). It is made from thin strips of ginger pickled in umezu (), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (''Perilla frutescens'' var. ...

; 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 or seafood

Deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

* Fried crunchy

wonton A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles o ...

noodles – deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants * ''

I fu mie Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp u ...

'', Chinese Indonesian dried fried ''yi mein'' noodle served in sauce with vegetables, chicken or prawns. * ''

Mie kering Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner. ...

'', Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as ''kurum kurum'' in part of Pakistan. * ''

Mi krop ''Mi krop'' ( th, หมี่กรอบ, ), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes fr ...

'' – Thai dish consisting of crispy deep-fried rice noodles.

References

{{Noodle East Asian cuisine South Asian cuisine Southeast Asian cuisine

Fried noodle dishes

Stir-fried Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and t ...

Pan–fried

Deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norma ...

See also

References