Crispy Chinese Noodles
Regular noodles that are parboiled and deep fried to be served as a topping on soups or as principle ingredient in chop suey.
Boil 6 cups of water and add 4tbsp of oil.
Add noodles and cook until are boiled. Drain well.
Spread noodles on a clean cloth and allow to dry for at least 2 to 3 hours.
Heat 4cups oil in a wok over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown.
Remove noodles from oil and drain on absorbent paper.
Serve with any soup or sauce