Crispy noodles

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Tasty and delicious crispy noodles is one of Cantonese classic noodles like soy sauce noodles, lobster yee mein, wonton noodle soup, beef ho fun soup, Singapore rice noodle, beef chow fun and lo mein. This Chinese crispy noodles dish brings a satisfying contrast of textures to Asian cuisine. The crispiness of the noodles perfectly complements the rich flavors of the sauces, vegetables, proteins and making them a beloved addition to many Chinese dishes. Let’s learn how to make this crispy noodle dish with less oil and healthier for your feasts, meals and gatherings. I am going to share my tips, step by step photo instructions and a video for this crispy noodles recipe.

Love noodles? Check out these japchae Korean glass noodles, pad Thai, pickled vegetable pork noodle soup, instant noodle stir fry, Taiwanese beef noodle soup, pho noodle soup, chow mein and chicken udon stir fry recipes.

Cantonese Chinese crispy noodles on the plate

What are crispy noodles?

Crispy noodles are classic Cantonese noodles among Chinese restaurants in Hong Kong and Canton area China like lobster yee mein, wonton noodle soup, beef ho fun soup and beef chow fun. Typically, they are made from Cantonese egg noodles. First, the noodles are cooked by boiling, then drained and finally deep dry until they become crispy and golden brown.

The deep frying process transforms the soft and flexible noodles into a crunchy and brittle texture. The crunchy noodles form a nest-like structure then topped with stir fry vegetable, meat and savory sauce. Especially, when the crispy noodles soak with sauce and make the noodles tasty! Therefore, it has a distinctive crispy noodle or bird nest noodle name.

What does Chinese crispy noodles taste like?

Crispy noodles have a unique taste and texture compared to the soft and boiled noodles. When the noodles deep fry, it transforms into a crispy, crunchy texture on the outside while maintaining a slightly chewy or doughy interior. The flavor of crispy noodles is fairly neutral on its own because of its primary appeal in texture rather than the taste.

The frying process imparts a subtle, toasty flavor to the noodles. The true taste of crispy noodles comes from the accompanying ingredients, sauces and toppings used in the dish. It allows the noodles to absorb the tastes, aromas of these components and provides a delightful contrast in texture.

How to make noodles crunchy and crispy?

The traditional way to make noodles crunchy and crispy is to deep fry them. Some people like to pan fry them because they use less oil. In this crispy noodles recipe, I want to make it easier and healthier by air frying the noodles because it uses less oil and makes the noodles crunchy and crispy. I air fry it for 360 F 15-16 minutes. I did it for 8 minutes then took it out, flipped the other side and cooked for another 8 minutes.

Besides, dry the noodles very well. I like to use a salad spinner to remove excess water and dry with paper towels. Then, you can use it for deep dry, pan fry or air fry the noodles whichever way you prefer. Drying the noodles well is very important and crucial to have crunchy and crispy noodles.

What are the ingredients for Chinese crispy noodles?

In this Cantonese Chinese crispy noodle recipe, the ingredients are Cantonese fresh egg noodles, chicken, carrot, snap peas, ginger, water, sesame oil, salt, oyster sauce, vegetable oil, garlic powder, cornstarch, soy sauce and sugar.

You can use different meats or proteins like beef, pork and seafood. Also, you can use other vegetables like baby bok choy, broccoli, bean sprouts or snow peas.

What kind of noodles do you use?

Generally, we use Cantonese fresh egg noodles. It is also called wonton noodles (fine and thin one). However, if you cannot find any Cantonese fresh egg noodles around, you can use the dried one. In order to make this dish tasty and good, I recommend using Cantonese style fresh egg noodles if possible.

What is the difference between chow mein and crispy noodles?

Chow mein is a technique and term literally translated as stir fry noodles in Cantonese. Also, chow mein usually uses less oil to stir fry the noodles and it is still soft. However, crispy noodles use more oil to deep fry and pan fry until it's crunchy. Unless you air fry the noodles with a small amount of oil.

Is this like lo mein noodles?

Lo mein is a Cantonese term literally translated as toss noodles or mix the noodles with sauce. It’s mainly a mix or toss of boiled noodles with sauce. Besides, it does not require deep frying the noodles until crispy. It uses different techniques and ways to cook. Lo mein can use different types of noodles, but Hong Kong style lo mein usually uses fresh Cantonese egg noodles both thin or wide.

Where can I buy fresh Cantonese egg noodles?

Most of the Asian stores or markets have them in the refrigerator section. It’s the same Cantonese egg noodles for wonton noodle soup or Hong Kong lo mein.

fresh Cantonese egg noodles in the package

Cooking tips for how to make Chinese crispy noodles:

First boil and cook the Cantonese fresh egg noodles. Remember don’t overcook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.
Drain and rinse the noodles with cold water. Then, dry the noodles very well. I like to use a salad spinner to remove excess water and dry with paper towels. Then, you can use it for deep dry, pan fry or air fry the noodles whichever way you prefer.
Dry the noodles well is very important and crucial to have crunchy and crispy noodles.
If you choose to deep fry or pan fry the noodles. The oil needs to be hot (around 375-400 F) when you add the noodles. If the oil is not hot enough, the noodles will not be crispy. (Be careful when you add the noodles to the oil, oil may splash out. )
If you like to air fry the noodles, make sure the noodles are dry and mix with the oil. Then, place the noodles on the tray. Air fry it for 360 F 15-16 minutes. I did it for 8 minutes then took it out, flipped the other side and cooked for another 8 minutes.
When the noodles are done, put it on a paper towel and let it absorb excess oil from the crispy noodles if you deep fry them.
Or, place it on the plate after air frying it.
After that, stir fry carrot, snap peas and chicken to make the sauce for the noodles. The best is to pour the sauce over the crispy noodles when they are ready to serve.

FAQs:

Can I use other noodles?

I suggest using Cantonese fresh egg noodles, other noodles may not have the same result and taste.

May I use dried Cantonese egg noodles?

Yes, you can use dried Cantonese egg noodles.

Can you reheat crispy noodles?

Yes, you can microwave it or air fry them.

How long will this dish last?

You can refrigerate it for a couple days. But, the best is to consume it the same day and fresh.

How do I soak up any excess oil in the noodles?

If you choose to deep fry the noodles, when the noodles are done. Put it on a paper towel and let it absorb excess oil from the crispy noodles.

Instructions for how to make Cantonese Chinese crispy noodles:

Preparations:

1. Peel off 1 piece of ginger (1 oz) and cut it into 4 slices.

2. Peel off 1 small sized carrots (5.1 oz). Then, cut it into slices.

3. After that, cut 1 piece of boneless and skinless chicken thigh (6.7 oz) into strips.

chicken and seasoning in the bowl top view

Marinate chicken:

4. Put the cut chicken into a bowl and add 1 tablespoon of sesame oil, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, ¼ teaspoon of garlic powder and ½ teaspoon of sugar.

5. Mix it well and let it marinate for 15 minutes before cooking.

water is boiling in the pot over the stove top view

Boiling noodles:

6. Pour 3 cups of water into a pot. Turn on medium high fire and wait until it’s boiling.

Cantonese egg noodles boil in the pot top view

7. When the water is boiling, add 3 small fresh Cantonese egg noodles (10.5 oz). Remember don’t overcook them, the purpose of boiling the noodles is to remove some alkaline stuff from the noodles and loose up the noodles.

Drain and dry noodles:

8. Then, rinse the noodles with cold water.

9. Drain the noodles well.

cooked and drained noodles in salad spinner top view

10. Put the drained noodles into a salad spinner to remove excess water and dry with paper towels.

Air fry noodles:

11. Place the dry noodles into the bowl and pour 1 tablespoon of vegetable oil. Mix it well and make sure noodles are covered with oil.

12. Put the noodles on the tray and air fry it for 360 F for 8 minutes.

13. Take it out and flip the other side for another 8 minutes. (Total 16 minutes. If you use less noodles, you can do 12-14 minutes.)

Cooking the sauce:

14. Pour ½ tablespoon of vegetable oil into the pan and add the sliced carrots from step 2. Stir fry it a little bit, add 1 tablespoon of water, cover the lid for 1-2 minutes and stir fry it until it’s soft.

snap peas and carrot in the pan stir fry

15. After, add 1 cup of snap peas (4 oz), 1 tablespoon of water, ¼ teaspoon of salt and cover the lid for 1 minute and stir fry it until it’s changed to deeper green and soft. Then, set the vegetables aside.

16. Pour ½ tablespoon of vegetable oil into the pan and add 4 slices of ginger. Stir fry a little bit.

stir fry chicken and ginger in the pan top view

17. Put the marinated chicken and stir fry until it changes color.

water chicken ginger in the pan top view

18. Then, pour 1 cup of water. Stir it a little bit.

cornstarch mixture in the container top view

19. In a small container, put 1 tablespoon of cornstarch and 3 tablespoons of water. Mix it well.

20. When the water is bubbling, pour the cornstarch mixture from step 19 into the chicken. Keep stirring it, let the chicken cook and until the sauce is thickened.

21. Then, add the stir fry vegetable from step 15 and mix it a little bit.

22. When the noodle is done, put it on the plate.

Combine the dish:

23. Lastly, pour the sauce over the crispy noodles when they are ready to serve.

crispy noodles with chicken and vegetables top view

Enjoy this delicious and tasty Cantonese Chinese crispy noodles recipe! Also, check out these steamed meatballs, salmon sushi cups, salt & pepper squid, chicken satay, pan fried buns and grass jelly drink recipes for your next meals or feasts!