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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 30 |
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Noodle baskets can be stored in the refrigerator if securely wrapped for up to 3 days or frozen up to 3 weeks. To reheat, remove plastic wrap, place on cookie sheet and bake in preheated 325 degree F. oven for about 8 minutes. Please note that times are estimates. I haven't tried this but it looked interesting. Ingredients:
8 ounces chinese style thin egg noodles |
water |
salt |
3 cups vegetable oil |
Directions:
1. Add salt to water and bring to boil.
2. Add noodles and cook according to package directions. Drain.
3. Place several layers of paper towels on cookie sheet and spread noodles over them.
4. Let dry at least 8 hours.
5. Brush inside of 5 inch strainer (with handle) with a some oil.
6. Spread a 1/2 inch thick layer of noodles on the inside of the strainer.
7. Brush the outside of another 5 inch strainer with oil.
8. Place the second strainer rounded side down over the noodles in the first strainer. Press lightly.
9. Heat oil in wok over medium heat (about 375 degrees F).
10. Carefully lower the two strainers (holding handles together), into the oil.
11. Fry until noodles are golden, about 2-3 minutes.
12. Remove from oil and place on the paper towels.
13. Carefully remove the two strainers. Run knife blades around the edge if necessary to loosen.
14. Drain the baskets on the paper towels.
15. Repeat to cook the remaining noodles.
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