Title: E Min - Soft Fried Noodles
Categories: Chinese Pasta Check
Yield: 1 Servings

Text recipe

Start with cooked noodles, using appropriate recipe below.

Dahn Min (egg noodles): Perhaps the most popular noodles, these are made of wheat flour and are sold in 1 lb. packets, each packet consisting of 7 or 8 bundles. An important point about cooking them is that the bundles of noodles must be soaked in hot water for about 10 minutes first. This is not mentioned in the cooking instructions, yet it does make cooking them so much easier. As the bundles soften the strands spread and separate and the noodles cook more evenly than when they are dropped straight into boiling water. A spoonful of oil in the water prevents boiling over. When water returns to the boil, cook fine noodles for 2-3 minutes, wide noodles for 3-4 minutes. Do not overcook. Drain immediately in a large colander, then run cold water through the noodles to rinse off excess starch and cool the noodles so they don't continue to cook in their own heat. Drain thoroughly. To reheat, pour boiling water through noodles in colander. Serve with stir-fried dishes or use in soups and braised noodle dishes.

Ho Fun (rice noodles): There are various kinds of rice noodles. Depending on the type of noodle and thickness of the strands, they have to be soaked in cold water for 30 minutes to 1 hour or longer. Drain, drop into fast boiling water and boil 6-10 minutes, testing every minute after the first 6 minutes so you will know when they are done. As soon as they are tender, drain in a colander and rinse well in cold running water. Drain once more. If well rinsed so that no excess starch remains on the noodles, they can be prepared beforehand, then fried or heated in soup before serving.

E Min (soft fried noodles): When noodles are well drained, spread them on a large baking tray lined with kitchen paper and allow then to dry in the air for at least 30 minutes. A little peanut oil may be sprinkled over them to prevent sticking. Heat 2 tablespoons each of peanut oil and sesame oil in a wok or frying pan and when very hot add a handful of noodles. When golden on one side, turn and fry other side. Repeat with remaining noodles. It may be necessary to add more oil to the pan if a large quantity of noodles is being fried, but make sure the fresh oil is very hot before adding noodles. Serve with beef, pork, poultry or vegetable dishes, or combine with stir-fried ingredients for chow mein.

From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0

MM & typos by Kurt.

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