Fried noodle chips are delicious. They’re a fun twist on the classic chips and crackers, always gone in the blink of an eye!
They are essentially deep-fried egg noodles (egg roll wrappers or fried wonton wrappers). Crunchy and golden brown, they’re commonly served as a restaurant appetizer in small wooden bowls with duck sauce and Chinese hot mustard on the side. They may also be found in a small wax brown bag with your local Chinese takeout.
Freshly fried noodles are especially delicious when eaten as an appetizer or made at home. This article will explain why you should be using them and how to make them for future uses.
Why Use Fried Noodle Chips?
These airy and light strips can be used as a garnish for soups or when cut wider, can be used as an alternative to standard chips at a Chinese-themed dinner. You can even incorporate them into your French Bouillabaisse soup!
Fried noodle chips are not just a key ingredient in the delectable American chop suey recipe. They can also be an irresistible topping for stir-fried vegetables coated in Chinese sauce.
Because they are quickly cooked, they are always crunchy and light. They’re great for making desserts, topping any salad or meal, and are delicious on their own.
A great bowl of fried noodle chips has always resulted in a satisfying meal for some.
An Old-School Appetizer
Fried noodle chips are served as a free appetizer in some restaurants and with chow mein, soups, and chop suey dishes. These freshly deep-fried noodles are becoming increasingly scarce in restaurants these days, and they are quickly turning into a thing of the past.
While these crispy fried noodles were popular in the Northeast, they were uncommon in American Chinese restaurants anywhere else. You might recognize them as something akin to the crunchy noodles in Asian-inspired American salads (i.e., as a crouton substitute) or the pre-packaged La Choy chow mein noodles.
Crispy wonton strips aren’t just a great appetizer; they’re also a tasty addition to other courses. They add a delectable crunch to Mandarin Orange Chicken Salad and go well with steaming Hot and Sour Soup.
A bowl of fried wonton strips is a great snack for Game Day parties as an alternative to chips. You could even serve an entire Asian-themed finger food menu, complete with Egg Rolls, Sticky Wings, and Coconut Shrimp.
The following are the nutritional values for each serving of fried noodle chips:
- Calcium: 27 mg
- Calories: 258 kcal
- Carbohydrates: 32 g
- Cholesterol: 5 mg
- Fat: 11 g
- Fiber: 1 g
- Iron: 1.9 mg
- Potassium: 46 mg
- Protein: 5 g
- Saturated Fat: 9 g
- Sodium: 324 mg
- Vitamin A: 10 IU
What You’ll Need to Make Homemade Fried Noodle Chips
Most regular groceries and Asian specialty markets sell wonton wrappers (skins). Both locations have them in the refrigerated case. Typically, the selection is more varied and has a higher turnover rate.
First, look for square gyoza wrappers instead of the round gyoza being used potstickers if you want to make restaurant-style strips. When looking at the wonton wrappers present, you may notice that they come in various thicknesses. Wonton skins should be thin or medium in thickness, as thicker wrappers become heavy when fried.
White and yellow wonton skins are especially common in Asian markets. The yellow wrappers have eggs, while the white (Shanghai style) do not. You can use either variety to make fried wonton strips.
To make restaurant-style fried noodle chips at home, you only need a few ingredients, some of which are common kitchen tools:
- A heavy, deep pot that can withstand the oil bubbling up a little when the wontons are incorporated.
- A frying or candy thermometer that clips to the pot’s side to keep an accurate temperature reading of the oil while frying. Several probe thermometers with a pot clip can also be used. The essential thing is that you can monitor the oil temperature throughout the cooking process and between batches.
- Utilize a slotted spoon or spider strainer to move the wonton bits around in the pot and extract them when they’re done frying. The spider is essentially a small mesh basket with a bamboo handle. The design is ideal for moving foods safely while deep frying.
- Line a baking sheet, plate, or cooling rack with paper towels to drain the fried wonton strips.
Deep frying can be done with either vegetable or peanut oil. Both have a high smoke point and are flavorless. They can withstand the heat required to ensure that your noodles fry up crispy without soaking up too much oil.
Recipe for Fried Noodle Chips
Here’s how to make fried noodle chips from scratch. Remember to serve them with hot mustard and duck sauce!
- 115 g uncooked fresh egg noodles (can substitute with 20 egg wonton skins or five egg roll wrappers, cut into 1 by 4-inch strips)
- 475 ml vegetable or canola oil (or any other frying oil of your choice)
- salt (to taste)
- If utilizing fresh egg noodles, there isn’t a need to prepare them because they will snap into bite-sized pieces after frying. If using wonton or egg roll wrappers, cut them into 1 by 4-inch (2.5 by 10 cm) strips.
- Heat the oil to 375-400 degrees Fahrenheit (190-204 degrees Celsius) in a deep medium pot or wok, and the oil should only come up around half the height of the pot. To keep the temperature stable, use a candy thermometer/deep-fry thermometer.
- Drop a small bunch of the noodles into the oil, one at a time. As soon as they hit the oil, break them up with a pair of bamboo or wooden chopsticks to prevent them from binding together as they fry and expand.
- Fry for about 20-30 seconds. Carefully flip the noodles with a slotted spoon or chopsticks and fry again for 20 seconds or until uniformly golden brown.
- Remove the fried noodles from the oil and place them on a sheet pan or plate lined with paper towels to cool. Season the noodles with salt to taste.
- Repeat until all of your noodles have been fried.
- Dip the crispy noodle chips in Chinese mustard or duck sauce. Alternatively, pair them with your favorite salads and soups.