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
* 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, and/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.

# See also

* Buldak Bokkeum Myun
* List of noodle dishes