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Help! Anyone remember the movie Mr. Mom? Asian food dish..

Ok, so I am 33 years old and for as long as I can remember I have been randomly asking people about a dish Michael Keaton made for his wife in the movie Mr. Mom. He takes these noodles(?) and throws them in a hot pan and they blow up to this massive puffball of crispy-looking noodles. It looked so tasty when I was 7 years old and still to this day, if I watch that movie, for months after I am quizzing people left and right . No one has ever had a clue. C'mon self-proclaimed Chowhouds, can someone please help me out? Solve a mystery that has spanned almost 3 decades. I need to be able to move on with this ..and eat it, of course! I have never posted on this site and if I can't find the answer here, man I'm pretty sure I won't ever find out! lol

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  1. It's just deep fried rice noodles. You have to be quick about getting them out though, they get very tough.

    1. It could be different types of noodles but I found one w/ mung bean noodles here (about the 2 minutes point):

      http://www.youtube.com/watch?v=t1kVCU...

      1. Mandalay is right, it is just deep fried rice noodles. The process is just take a pot and get few inches of oil heated up. Then take some dry rice noodles of a skinny variety and throw a small amount in the hot oil. they will instantly poof up into a squiggly fried crunchy mass. Use a set of chop sticks or slotted spatula to fish the cluster out. Couple of hints: 1. The taste is actually quite mild and bland, they really are there for crunch, not flavor, so use them in a nice Asian salad or as a garnish on a stir fry, not a dish in their own right. 2. Make sure the oil is deep enough that all the dry noodles get submerged when you drop them because once the noodles puff up and fry, you'll have uncooked noodles stuck with the fried noodles, which is gross and inedible. 3. The shape and size of the fried noodle cluster can be controlled by the pan. Use a small deep pot if you want to make a pretty "nest" to put salad or stir fry on.

        1 Reply
        1. re: InmanSQ Girl

          REMEMBER WHEN DEEP FRYING AT HOME ALWAYS USE A LARGE POT LIKE A STOCK POT AND NEVER NEVER NEVER NEVER FILL IT MORE THEN HALFWAY UP WITH OIL. The level of oil will expand extremely quickly and furiously when noodles are added to hot oil. Good Luck!

        2. They're bean thread noodles, not rice noodles.
          Like the kind they fry up to put into Chinese chicken salad at some places.

          1. If it's not too late, they are Maifun rice noodles. Fry in about 2 inches of oil heated to at least 400 degrees. Package should have about 3 or 4 sections, do one at a time, drain. Really not much flavor, use as a bed for stir-fry for crunch. Mr. Mom, I think swiped the idea for these from The Four Seasons movie; the husband's prepared an oriental meal for their wives. Alan Alda throws the noodles into the hot oil. I was amazed and also have been looking for their name all these year's. Hope you can find them, I'm still looking for them!

            4 Replies
            1. re: sczubas

              Also called "Bee hoon", "bihun" (Indonesian) or 米粉 (Chinese).

              Do *not* blanch these if you want them to puff up - just heat some peanut oil till smoking hot, and throw in these dry noodles and they'll puff up immediately.

              http://www.foodsubs.com/Photos/ricest...

              1. re: klyeoh

                If you have any fried ones left over, they make great packing material for delicate things. Sort of like little threads of styrofoam.

                1. re: Tripeler

                  LOL!

                  1. re: Tripeler

                    Since many of today's styrofoams are edible (made with starch), yes, I totally see your point.

              2. I see that this thread is old, but if anyone wants to try a variation on Thai mee krob, this one is quite tasty:
                http://www.khiewchanta.com/archives/s...

                1. Well, I'm now 37 and have still not tried these, so it is definitely not too late to contribute to this thread. I do finally feel confident that they are Bean thread / cellophane noodles. Confident enough to finally attempt to recreate that scene. I hope I am right and that it was worth the wait. Heck, if they just puff up like they did in the movie it will be worth the wait.

                  2 Replies
                  1. re: HeavenLeighRI

                    That previous video link is not longer available. I found this one that works:

                    http://www.youtube.com/watch?v=kIy6oz...

                    1. re: LotusRapper

                      And for those not familiar with SE Asian shrimp chips (prawn crackers), they're oodles of fun to fry up too:

                      http://www.youtube.com/watch?v=hZ8MkK...