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Jul 31, 2013 06:07 AM

Lost: Chinese-American Deep Fried Noodles

Growing up in Westbury, Long Island I was very fond of Long's in Mid-Island Plaza. There were three things they served that would surely stand up to my adult Chowhound palate. Two of them you can still find easily.

But the third presents more of a challenge (in DC anyway): deep fried noodles.

These were served complimentary to every table. 5/16" wide, flat noodles, all crunchy and twisty and oily. The refined cousin of those thin ultra-dry noodles you can probably still buy in a can.

How easy are these to find where you live?

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  1. Haven't seen them in years. I'm not sure if every table got them, or if they only came with soup.

    I'm pretty sure they were just strips of egg roll wrapper, so you could easily make yourself some at homeā€¦

    These threads might be of interest:

    Fried Chinese Noodles

    Can you make chinese crispy noodles at home?

    1. I believe you are talking about fried wonton strips. They are a popular give away item at Tri-State area Chinese restaurants.

      4 Replies
      1. re: JungMann

        If that's what he's talking about, they are common in Chinese restaurants in Texas.

        1. re: Perilagu Khan

          Yet another Chow reason to visit Texas.

        2. re: JungMann

          They are fried wonton strips but here they are called Fried Noodles. Typically served with soup.

          1. re: JungMann

            I was thinking of the fried wonton strips as well. We always get a bag of them free when we get Chinese takeout from our little hole in the wall typical American Chinese restaurant. Extras are 50 cents a bag.

          2. <These were served complimentary to every table. 5/16" wide, flat noodles, all crunchy and twisty and oily>

            Do they look like this or that?




            The top one is fried wonton strips as JungMann have stated. I still see them from time to time serve with sweet and sour sauce, but it is not as popular. The bottom one is fried noodle, and most restaurant can accommodate this.

            2 Replies
            1. re: Chemicalkinetics

              The second one is available at my local as 'Hong Kong Pan-Fried Noodles" with a choice of toppings. But that is a substantial dish, not the snack the OP seems to talking about.

              1. re: Chemicalkinetics

                They look like the first photo. Thanks, Chem.

              2. they are stilled served on the table at sit down traditional Chinese (Cantonese) restaurants in southern Connecticut. They are put up in waxed paper bags and served with soup or chow mein at all the take out joints. They are also typically available at the soup station at Chinese buffets in the area.

                Some are better than others, some fresh, some soggy, some super greasy. Growing up they were always added to soup, used as pushers to get food on the fork or crumbled on top of any Cantonese dish with sauce.

                4 Replies
                1. re: bagelman01

                  That accords with my experience in west Texas. Alas, the traditional Chinese restaurants are a vanishing breed down here.

                  PS--Never saw anybody add them to soup or crumble on brown sauced dishes. I think most people down here treat them like papadum or chips and salsa, i.e. as a mini-appetizer.

                  1. re: Perilagu Khan

                    There are dry ones that look like strips of cracker that get added to soup. The ones that are greasy and puffy and look like pork rinds tend to come with duck sauce to eat like chips and salsa.

                    1. re: JungMann

                      actually I'm talking about the greasy and puffy type that would be in the woven wood bowl on the table along with duck sauce and hot mustard. they were traditionally put in the soup bowl on top of the soup (which is why they are at the soup station in Chinese Buffets). We'd always get a refill on the bowl just before the main courses arrived. I especially liked to crumble them on top of the Wor Shup OP (pressed fried duck breast served in a brown sauce). My dad woyuld crumble them into any of the Chinese dishes and mix with the rice and sauce,

                      As little kids, we were taught to pick one up and use it to push the food onto a fork or chopsticks. This came from an uncle sho had served in the OSS in the Far East during WWII.

                      1. re: JungMann

                        The ones I've seen are roughly the length and width of a pinkie finger, flat, and slightly bubbled on both sides. Typically, they are not served with any sort of condiment.

                  2. I worked at a Chinese take out as a teenager and they just made their own by deep frying the cantonese (lo mein) chow mein noodles.