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What kind of noodles do you use to make Chinese restaurant-style crispy noodles snacks?

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What kind of noodles do you use to make Chinese restaurant-style crispy noodles snacks? I mean the complimentary crispy noodles that can usually be found before your entrees arrive. The ones I always crave are wide (kind of like papardelle's width), greasy and have a rough, crumbly surface. My best guess would be that they cut up egg roll dough and fry it, but I tried that and it ended up with a flat surface and not as greasy---or as tasty!

Any advice on how to end up with the crispy noodles I'm looking for?

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  1. I think you may have used "Spring Roll Wrappers" (very thin) instead of Egg Roll Wrappers (thicker and doughier)
    Look for brands like Nasoya rather than "Menlo or Spring Home".
    The thicker ones will have ~20 or so to the pound rather than ~30 per .75 Pounds for Spring Roll Wraps

    1. You had it right: egg roll wrappers are what we used in our Chinese restaurants. However, we'd cut them up, then spread 'em out on paper to dry -- all day. Then proceed with deep-frying at about 400 degrees. The drying helps make for the bubbly, crispy outside you like.

      However, if you long for the true restaurant-style flavor, you'd need to deep-fry the egg roll skins in a Chinese restaurant fryalator, which has had all manner of chicken, pork, shrimp and even beef cooked in it. Horrible for one's cholesterol but essential for the true flavor. Pass the duck sauce and mustard.

      1. I worked with a chef (not in a Chinese restaurant) that deep fried cooked spaghetti noodles and they were just fine.

        6 Replies
        1. re: coll

          But not "kind of like papardelle's width" as the OP wants

          1. re: chefj

            That's all we had at our restaurant, it was a seafood place. So use pappardelle pasta if you wish!

            I usually have spring roll and egg roll wrappers on hand, but they're not always easy to find. The pasta is a nice shortcut.

            1. re: coll

              What are you on about?
              The poster specifical asked about " (kind of like papardelle's width)" Quote from the OP not me.

              1. re: chefj

                So why not use pappardelle? is what I'm on about. Just thinking outside the box with the pasta angle.

                1. re: coll

                  Agreed, Pappardelle may work as a sub.

                  1. re: chefj

                    In a pinch, it's not bad!

        2. Update: I tried cutting up and frying the Nasoya Egg Roll Wrappers, but they were too thin and not crumbly/rough as I expected. Maybe I should go to Chinatown to buy a different brand?

          Here's an image of the kind of crispy noodles that I'd like to make: http://lostinmontgomery.files.wordpre...