|
|
|
|
 |
|
Pasta > Pasta Cooking Guide > Frying Pasta
|
|
|
|
|
Noodles are fried to produce a crisp textured noodle. Frying can be accomplished by the use of two different methods, pan-frying and deep-frying. Both methods work on the principle of using hot oil to fry the noodles.
Pan-Frying: When pan-frying noodles, use a heavy skillet with deep sides. Noodles must be boiled or presoaked before they are fried. Rinse and drain boiled or presoaked noodles. Before frying, the noodles should be allowed to dry thoroughly.
| Pan-Fried Noodles: |
|
|
- Have noodles boiled or presoaked and thoroughly dried before pan-frying.
|
|
|
- Rinse and drain boiled or presoaked noodles before frying. Place the noodles on a paper towel so they can dry thoroughly.
|
|
|
- Heat 1 tablespoon of oil in the bottom of a heavy skillet using medium heat.
|
|
|
- Divide the noodles into portion size bunches. Add one bunch to the heated skillet. Cook for 2 ½ to 3 minutes until first side is light golden brown.
|
|
|
- Once the noodles are properly browned on the first side, flip to the other side and cook a few more minutes until the second side is also browned. The fried noodles form a small cake.
|
|
|
- Remove the noodle cake from the skillet and place it on a plate lined with a paper towel to allow the oil to drain off from the fried noodles. Repeat the frying process with the remaining bunches of noodles.
- Keep the noodles warm while preparing the ingredients that will be served with them.
|
|
|
Deep Frying: There are several Asian noodles such as rice vermicelli and bean thread vermicelli (cellophane noodles) that can be deep-fried to produce a crispy noodle to add to salads and other dishes. They are also used as a base for other foods to be placed on. When placed in the hot oil the noodles puff up to almost four times their original size and become crispy. Nests of wheat noodles are also deep-fried and used as a bed for sauces and other ingredients to be served on top.
| Deep Fried Noodles: |
|
|
- Cut the noodles into shorter lengths before frying. Using a kitchen shears, cut into lengths of approximately 3 to 4 inches.
|
|
|
- Heat oil, approximately 3 inches in depth, in a wok or deep-fat fryer to 375° or until it is smoking. Vegetable oil or peanut oil can be used.
- When oil is properly heated, place the noodles in the hot oil (the noodles should not be presoaked). Within a couple of seconds the noodles will puff up and be slightly browned. Use a slotted spoon to turn the noodles over in the hot oil and cook for a few seconds more, until second side is slightly browned.
|
|
|
- Using the slotted spoon, lift the noodles out of the oil and place them in a dish or on a plate lined with paper towels to allow oil to drain.
|
|
|
Keep in mind that the noodles will puff up to almost four times their size in width when adding them to the hot oil. Cook the noodles in small batches to allow for expansion while frying.
When you are finished deep-frying, the remaining oil can be cooled slightly, strained, placed in a container and stored for later use. | |
|
|
| More Pasta Cooking Guide >> |
|
|
Frying Pasta article - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Browse our selection of cake recipes for birthdays or any occassion. |
|
|
 |
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
A wok, which has deep tapered sides, is a traditional type pan used for stir-frying. A wok works well but is not a necessity. A nonstick deep skillet also works very well. If ... |
|
|
|
|
|
|
|
|
A wok, which has deep tapered sides, is a traditional type pan used for stir-frying. A wok works well but is not a necessity. A nonstick deep skillet also works very well. If ... |
|
|
|
|
|
|
|
| Amaranth | Corn | Millet
Frying is a dry heat cooking method that generally requires the use of a heavy-bottomed skillet and a small quantity of oil or fat to cook the ... |
|
|
|
|
|
|
|
|
Frying
Frying is a dry heat cooking method, which is a quick and simple way
of cooking ham. It is a cooking method used on city hams, country ham, ... |
|
|
|
|
|
|
|
|
When determining how much pasta to purchase, it is best to buy according to weight because it is difficult to measure the varying sizes and shapes of pasta. If following a ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
| “Cool as a cucumber” is what you’ll be thinking once you try this refreshing, crunchy summertime salad recipe that features cabbage, carrots, onions, green peppers, and of course, cucumbers, tossed in a light mayo dressing and combined with freshly cooked pasta. |
|
|
 |
|
|
|
| This quick, easy-to-prepare meal features the fresh taste of grilled mahi mahi kebabs served atop a wonderful pasta, snap pea, and parmesan medley—a tasty summertime fish recipe that is sure to please. |
|
|
 |
|
|
|
| How do you enhance the flavor of cauliflower? Answer: include it in a terrific pasta recipe such as this one, which features an ultra creamy and wonderfully spicy tomato and cheese sauce. |
|
|
 |
|
|
|
| A delicious way to get your veggies, add bread and a green salad for a quick supper. Although blue cheese makes an ideal flavor combination, use a different kind if preferred. |
|
|
 |
|
|
|
| One taste of this easy to prepare pasta creation, loaded with pleasing flavors and textures, will convince you that it should be an often served dish. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta. The overall shape of the Measure varies ... |
|
|
|
|
|
|
|
| Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served. The traditional pasta sauces will generally be categorized ... |
|
|
|
|
|
|
|
| A large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general ... |
|
|
|
|
|
|
|
| Tube pasta that is created by wrapping a strip of pasta dough around a thin stick. Its shape is similar to a cinnamon stick. |
|
|
|
|
|
|
|
| A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
