Something I first made at Charingworth Manor years ago - they make a great alternative to potatoes, pasta or rice. Take normal egg noodles and boil for 2 minutes. If you are cooking a couple of batches keep the remainder warm while you fry the rest -they cook much quicker when hot as you don't have to return them to temperature.
Cooking crispy fried noodles is just like cooking potato rosti. When cooking either I have a small saucepan of vegetable oil which I dip the metal rings into - this means you can swill the rings round with oil, and return them to the pan after you havefinished cooking without making a mess by the side of your stove. The frying pan wants to be on a medium heat - too low and you don't get any colour, too high and they burn before they stick together enough to be turned, and you want enough oil for them to shallow fry.
Transfer the rings to the warm frying pan with the tongs. You then pack in the noodles about 3/4 of the way to the top of the ring as they compress as the cook, and pack them down with a spoon to create a flat layer at the bottom and flat sides. As they brown & crisp underneath - 2 - 3 minutes, turn them over with the tongs. If the noodles stick to the sides of the ring ease them off the side with a sharp knife. Leave them to brown on the second side, remove the ring.
If you have a large number of people to feed you can keep making batches of crispy noodle rings and place them on a baking tray when finished. When you are ready to serve the dish, your crispy noodles just need to be flashed in the oven for 3 - 5 minutes till hot.
You could of course add flavour variations to your noodles - ginger, spring onions, chilli, lemon grass etc.
Ref: Grilled fillet of salmon with steamed leeks and mangetout, a mussel broth and crispy noodles
1 comment
I somehow missed this post last time I was here. I get tired of the usual starches, so I'll definitely try this. Thanks for all the tips on making it come out right!
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