To make fried noodles not sticky you should toss the noodles in a bit of cooking oil such as olive oil or vegetable oil and the cooking oil will help prevent the fried noodles from sticking when you fry them.
When you fry cooked noodles the fried cooked noodles will become crispy and and brown and the flavor also becomes better.
Fried cooked noodles make for great toppings to other dishes including salads.
You can deep fry spaghetti but first you must boil the spaghetti and then drain the water from the spaghetti and allow it to dry.
Then you can place the spaghetti into a deep fryer basket and deep fry the spaghetti for a few minutes.
To cook spaghetti in a frying pan you first boil the spaghetti to cook it as normal.
Then drain the water from the spaghetti and allow the spaghetti to dry all the way.
Next add cooking oil to the frying pan and then place the spaghetti into the frying pan and turn the heat on low to medium heat and stir fry the spaghetti until it's fried.
Keep moving the spaghetti around to ensure it gets fried all the way around.
You can fry spaghetti in oil but the spaghetti must be boiled first in water and then drained and dried out before you fry the spaghetti.
The reason people toast pasta before cooking it is because toasting the pasta before cooking it adds a deep and nutty flavor to the pasta which makes it taste better.
You can fry regular pasta but before frying the regular pasta it must be boiled first and then dried.
First you boil the regular pasta as normal and then drain the pasta and then allow the pasta to dry and after the pasta is dried you can deep fry the pasta or pan fry the pasta.
You do have to boil pasta before frying.
Before frying pasta or noodles the noodles or pasta must be boiled or at least soaked in water for awhile and then you can fry it.
Before frying noodles the noodles must be boiled or presoaked before you fry them.
You should rinse and then drain the boiled or presoaked noodles and then before frying the noodles allow the boiled or presoaked noodles to dry.
The noodles that puff up are called Vermicelli Puff Noodles and when you deep fry the Vermicelli Puff Noodles they puff up and turn all white and are really light and crispy.
The difference between chow mein and pan fried noodles is that chow mein noodles are deep fried without being par cooked in boiling water while pan fried noodles are par cooked in boiling water and then stir fried in a pan.
Chow Mein is a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry.
Fried noodles are unhealthy because the fried noodles are deep fried in oil which increases the fat content of the noodles.
The noodles absorb that oil which then becomes unhealthy when you eat it.
However eating fried noodles in moderation is healthy but too much fried noodles can lead to health issues.
The Chinese fried noodles are called Chow Mein or Chao Mian noodles which means fried noodles.
Fried noodles are also called fried wonton noodles.
In an average serving of fried wonton noodles there are 103 calories.
Wantans or Wontons are usually eaten and served in two different ways which are as dumplings in soups and even fried.
Traditionally, the wonton noodle soup consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth.
The dumplings are usually filled with a combination of minced pork and shrimps, lightly flavored with sesame oil, soy sauce, and grated ginger.
In American Chinese cuisine (and occasionally in Canada as well), wontons are served in two ways: in wonton soup (wontons in a clear broth), and as an appetizer called fried wontons.
Fried wontons are served with a meat filling (usually pork), and eaten with duck sauce, plum sauce, sweet and sour sauce, or hot mustard.
A wonton, also spelled wantan, or wuntun in transliteration from Cantonese; wenden/ɦwəɲd̼əɲ/ in Shanghainese; Mandarin: húntun is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine.
Wonton soup comes from the country of China.
China is where Wonton soup originated.
Wontons originate from China, with evidence of its existence going as far back as the Qing Dynasty (1644).
Wonton soup was enjoyed by the rich, upper class families but after World War II, it became more widespread.
Wonton soup is good for colds as it can help provide nutrition to your body and help boost your immune system so that your body can fight off the cold virus.
Soups are easier to eat and digest when you have the flu or cold or other illness and it keeps you feeling full enough and provides you some energy.
All types of soups including Wonton Soup are good for colds.
Chicken soup is also good for colds too.
In fact, chicken soup is good for soothing both cold and flu symptoms.
The hot soup helps break up the congestion associated with both colds and the flu.
The salt in the soup and its warmth can soothe a sore throat.
A scientific study found that chicken soup has anti-inflammatory properties.
Wonton noodle soup can be fattening if you eat too much of it.
An average serving size of Wonton noodle soup contains as much as 574 calories and 111 mg of cholesterol, 2.9 grams of polyunsaturated fat and 8.5 grams of monounsaturated fat.
Wonton Noodle soup is made of Pork & shrimp wontons, chicken broth and HK style egg noodles.
And in addition to lifting your energy levels, metabolism, and muscle production, wonton soup can also contribute to your overall health by providing at least eight percent of the total vitamin B needed per day.
Long soup is just a type of soup with noodles.
Short and long soup is a combination of both these soups and contains both noodles and wontons.
Long Soup is also called Chinese noodle soup.
You can eat this long soup as a main meal or serve it with salad, spring rolls, or your favorite Chinese dumplings. In Chinese tradition, long noodles are a symbol of long life and prosperity.
There's also short soup which is made with Wontons while Long soup is made with noodles.
Short soup and long soup are two dishes you can usually find in Chinese restaurants.
However, it’s interesting to note that the origins of these soups are not really Chinese but instead Australian.
In some menus, you’ll even see long and short soup, which is a combination of these two soups and contains both noodles and wontons.
When you are preparing long soup, you can either cook the noodles separately and add them to the broth or cook them completely in the broth.
There are different recipes for long soup, with slight differences in preparation and ingredients.
Below is a very easy-to-make recipe of long soup.
First, heat the chicken broth in a large saucepan and bring it to a boil.
Next, add green onions and Bok Choy.
Now add light and dark soy sauce; also, add oyster sauce.
Add the uncooked noodles to the soup.
Once the noodles are cooked, turn off the heat and cook. (Read the instructions on the noodle package for the cooking time).
The main difference between short and long soup is that short soup is a soup with wonton while the long soup is a soup with noodles.
Short and long soup, which is a combination of both these soups, contains wontons and noodles.