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?
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 home…
These threads might be of interest:
Fried Chinese Noodles
Can you make chinese crispy noodles at home?
<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.
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.
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.
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.
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.