# Fried noodles

Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.

## Fried noodle dishes
### Stir-fried

* Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
* Char kway teow – 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 – Nepali-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India
* Chow mein – 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 – Indian-Chinese style fried noodles, commonly known as desi chow mein
* Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles
* Hokkien mee – Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
* Japchae – Korean dish made with cellophane noodles
* Kwetiau goreng – 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 – 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
* Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh 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
** 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
* 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 – same as above, but with wheat noodles
* Yaki udon – Japanese stir-fried thick wheat udon noodles
* Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; 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

* Fried crunchy wonton noodles – 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 – Thai dish consisting of crispy deep-fried rice noodles.