Crispy egg noodles recipe

How to Fry Up Crispy Egg Noodle Chips: Fried Egg Noodles are a fun departure from traditional chips and crackers. They're fantastic for Nachos, great for dipping and they're delicious, too! The texture and crunch is very similar to Pita Chips, but these fried Egg Noodle chips are a litt…

This recipe was a childhood staple in our house.

Finally, a break from all the readings and writings! Well there isn't really a break, I am just declaring one myself lol. Here comes my next simple post (can't believe that it has been close to a month since the last!). The truth is, I had made this dish with all the pictures taken a long long while ago. Only, the writing part and the assembly of everything obviously did not happen until now. This dish was a call I knew I had to make to answer my then serious cravings for wat tan hor 滑旦河 (a…

Crispy pan fried noodles is a classic Cantonese noodles dish among Chinese restaurants. Especially, when crispy noodles soaked with sauce that make the noodles tasty.

Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish.

These Buttery, Crispy Egg Noodles are the perfect comfort food side dish. Easy, quick and oh so tasty!

This quick and easy stir-fry recipe from the legendary Ken Hom combines a bed of crispy egg noodles with flash-fried chicken strips in a simple yet delicious soy and oyster sauce.

These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared “wok hay” flavor that everyone loves and craves.

Seafood bird nest or Mi Xao Gion is a dish that you will most likely find in high-end Chinese and Vietnamese restaurants. It’s a tender, flavorful seafood and vegetable stir fry, served on a bed of crispy fried egg noodles that resembles a bird’s nest. But there’s no need to go to a fancy restaurant. You can prep and cook this at home, and have this on your table in under one hour.

When I found these giant freshwater prawns in my freezer I remembered saying I would try to recreate the other Soo Kee classi...