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    You are in: Home / Recipes / Gluten Free Crunchy Chinese Noodles Recipe
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    Gluten Free Crunchy Chinese Noodles

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    AzMelody's Note:

    My celiac husband really missed crunchy noodles with his Chinese food, so we were thrilled when this recipe turned out so well.

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    Units: US | Metric


    1. 1
      Heat oil to 370 degrees.
    2. 2
      Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency.
    3. 3
      If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't), take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need.
    4. 4
      Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides.
    5. 5
      Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles.
    6. 6
      Store in the plastic bag.

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    Nutritional Facts for Gluten Free Crunchy Chinese Noodles

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1126.5
    Calories from Fat 997
    Total Fat 110.8 g
    Saturated Fat 8.2 g
    Cholesterol 52.8 mg
    Sodium 599.1 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 0.9 g
    Sugars 0.1 g
    Protein 3.9 g

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