Crispy Fried Noodles Recipe – Authentic Indian Hakka Style

Last Updated on 2 months by Neha Deshmukh

Crispy Fried Noodles Recipe – Authentic Indian Hakka Style

Hey everyone! If you grew up loving Indian-Chinese (or Hakka) food like I did, you know crispy fried noodles are a must-have. They’re that perfect crunchy element in so many dishes, and honestly, just snacking on them plain is pretty amazing too! I first learned to make these from my auntie, and it took a few tries to get them just right, but trust me, it’s worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

These crispy fried noodles are seriously addictive. They’re golden, crunchy, and incredibly versatile. You can use them in your favorite Hakka noodle dishes, toss them into salads for a delightful crunch, or even sprinkle them over soups. Plus, making them at home means you control the ingredients and can avoid any unwanted additives. They’re a little bit of effort, but the payoff is huge!

Ingredients

Here’s what you’ll need to make a generous 2 cups of crispy fried noodles:

• 100 grams noodles (about 7-8 oz)
• 3.5 cups water
• 0.5 teaspoon salt
• 0.25 teaspoon oil
• 2 tablespoons corn flour
• Oil, as required for deep frying

Ingredient Notes

Let’s talk noodles! Traditionally, these are made with either egg noodles or maida noodles (wheat noodles). Egg noodles give a slightly richer flavor, while maida noodles are lighter and crisp up beautifully.

I personally prefer maida noodles for that authentic, super-crispy texture. You can find them at most Asian grocery stores. The thickness of the noodles is also a factor – medium-thick noodles work best.

And don’t skimp on the oil quality! Use a neutral-flavored oil with a high smoke point, like vegetable oil or canola oil. This ensures a clean, crispy fry without any off-flavors.

Step-By-Step Instructions

Alright, let’s get frying!

1. First, bring 3.5 cups of water to a boil in a large pot. Add the salt and 0.25 teaspoon of oil. This little bit of oil helps prevent the noodles from sticking together.
2. Add the noodles and cook until they’re al dente – meaning they still have a bit of bite to them. Usually around 3-5 minutes, depending on the noodle type.
3. Once cooked, immediately drain the noodles and rinse them under cold water. This stops the cooking process and removes excess starch.
4. Now, spread the noodles out in a single layer on a tray lined with paper towels. Let them dry for 1.5-2 hours. This is crucial for achieving maximum crispness. You can even gently toss them occasionally to ensure even drying.
5. In a bowl, toss the completely dried noodles with 2 tablespoons of corn flour. Make sure they’re evenly coated – this helps them get extra crispy!
6. Heat oil for deep frying in a wok or deep pot. Test the temperature by dropping in a single noodle strand. If it rises steadily and sizzles, the oil is ready.
7. Fry the noodles in batches, being careful not to overcrowd the pot. Turn them occasionally to ensure even browning. Fry until golden and beautifully crisp – about 2-3 minutes per batch.
8. Remove the fried noodles with a slotted spoon and drain them on paper towels.
9. Let them cool completely before storing. This is important, as they’ll continue to crisp up as they cool.

Expert Tips

Want perfectly crispy noodles every time? Here are a few of my secrets:

• Drying is key: Seriously, don’t rush the drying process! The drier the noodles, the crispier they’ll be.
• Oil temperature: Maintaining the right oil temperature is vital. Too low, and the noodles will be soggy. Too high, and they’ll burn.
• Don’t overcrowd: Frying in batches ensures the oil temperature doesn’t drop too much, resulting in crispier noodles.
• Sticking together? If the noodles are sticking, try adding a tiny splash more oil to the pot.

Variations

Let’s get creative!

• Spice Level: Add a pinch of chili powder or a dash of Sriracha to the corn flour coating for a spicy kick. My friend loves adding a little garam masala too!
• Festival Adaptations: These are fantastic as a snack during Diwali or other festivals. Everyone always asks for the recipe!
• Gluten-Free: Use gluten-free noodles made from rice flour or other gluten-free alternatives. Just be sure to check the corn flour is also gluten-free.

Serving Suggestions

Okay, so you’ve got a batch of crispy fried noodles… now what?

• Hakka-Style Dishes: Add them to your favorite Hakka noodles, Manchurian, or Schezwan dishes.
• Noodle Salads: Toss them with veggies, a flavorful dressing, and some protein for a crunchy salad.
• Soup Topping: Sprinkle them over soups for a delightful textural contrast.
• Snack Attack: Honestly, they’re amazing just on their own!

Storage Instructions

Store cooled, crispy fried noodles in an airtight container at room temperature. They’ll stay crispy for up to 3-4 days, but let’s be real, they probably won’t last that long!

FAQs

1. Can I make these noodles ahead of time? How long will they stay crispy?

You can definitely fry them ahead! They’ll stay crispy for 3-4 days in an airtight container. But for the best crunch, fry them right before serving.

2. What type of oil is best for deep frying these noodles?

A neutral-flavored oil with a high smoke point, like vegetable oil or canola oil, is ideal.

3. What do I do if my noodles are sticking together during frying?

Try adding a tiny splash more oil to the pot. Also, make sure you’re not overcrowding the pot.

4. Can I bake these noodles instead of frying them? What adjustments should I make?

You can bake them, but they won’t be quite as crispy. Toss the dried noodles with oil and corn flour, then spread them in a single layer on a baking sheet. Bake at 180°C (350°F) for 10-15 minutes, flipping halfway through.

5. What is the difference between egg noodles and maida noodles for this recipe, and which is preferred for authentic Hakka style?

Egg noodles have a richer flavor, while maida noodles are lighter and crispier. For authentic Hakka style, maida noodles are generally preferred for their superior crispness.