Fried noodles

Fried noodle dishes

Stir-fried">Stir frying">Stir-fried

• Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
• Char kway teow – Chinese–inspired dish commonly served in Indonesia, Malaysia, and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausage
• Chow chow – Nepali–style stir-fried noodles, often cooked with onion, vegetables and buff and also widely eaten in India
• Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese
• Drunken noodles – Thai dish of stir-fried wide rice noodles
• Hokkien mee – Chinese–inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
• Japchae – Korean dish made with cellophane noodles
• Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
• Lo mein – American Chinese–style stir-fried wheat noodles
• Mee siam – Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
• Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia, Malaysia and Singapore and also eaten in Sri Lanka where it is more distinct to its Southeast Asian counterparts.
• Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
• Pad thai – Thai–style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
• Pancit bihon – Filipino stir-fried rice vermicelli
• * Pancit estacion
• * Pancit Malabon
• Phat si-io – Thai dish of stir-fried wide rice noodles
• Rat na – Thai dish of stir-fried wide rice noodles
• Shanghai fried noodles
• Singapore chow fun/Singapore-style rice vermicelli – not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables
• Singapore chow mein – same as above, but with wheat noodles
• Yaki udon – Japanese stir-fried thick wheat udon noodles
• Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with sosu and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches

  Pan–fried">Pan frying">Pan–fried

• Hong Kong fried noodles– Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken, and/or seafood

  [Deep-fried]

• Fried crunchy wonton noodles – deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
• I fu mie, Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables, chicken or prawns.
• Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
• Mi krop – Thai dish consisting of crispy deep-fried rice noodles.