Chinese Noodle Baskets

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READY IN: 8hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces chinese style thin egg noodles
  • 3
    cups vegetable oil
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DIRECTIONS

  • Add salt to water and bring to boil.
  • Add noodles and cook according to package directions. Drain.
  • Place several layers of paper towels on cookie sheet and spread noodles over them.
  • Let dry at least 8 hours.
  • Brush inside of 5 inch strainer (with handle) with a some oil.
  • Spread a 1/2 inch thick layer of noodles on the inside of the strainer.
  • Brush the outside of another 5 inch strainer with oil.
  • Place the second strainer rounded side down over the noodles in the first strainer. Press lightly.
  • Heat oil in wok over medium heat (about 375 degrees F).
  • Carefully lower the two strainers (holding handles together), into the oil.
  • Fry until noodles are golden, about 2-3 minutes.
  • Remove from oil and place on the paper towels.
  • Carefully remove the two strainers. Run knife blades around the edge if necessary to loosen.
  • Drain the baskets on the paper towels.
  • Repeat to cook the remaining noodles.
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