The next installment of Iron Giant (sorry, the rest will have to wait until I can go shopping for more supplies, hopefully before the weekend) is ready. I used to love to snack on bags of crispy chow mein and flat Asian noodles in my prior way of life. Sadly, the carbs on those are INSANE!
You probably know the story of Iron Giant by now, I’ve been pretty psyched about it on Facebook and I’ve put some details in the original recipe. Well, from that story comes this recipe, the first one that happened when The Lady hit upon a brilliant idea. Today, I decided to repeat the experiment, we are having chicken chow mein for dinner, so, while she was setting up our little ‘holiday nook…’
I freaking love that little snowman she made, he’s so cute :). She’s a talented (and smart) lady :).
Yes, snowmen drive VWs, didn’t you know that?
… it was time I got to work.
Crispy Asian-style noodles.
You can make this wide and flat or thin like chow mein noodles, it’s all in how you cut them (more on that in the recipe).
BTW, a few other things you can do with this dough (more recipes coming):
- Crispy breakfast cereals
- Taco salad strips
- Egg rolls
- Fried Raviolli
- Cinnamon Twists
- Crab rangoons
- Andy Capp’s Hot Fries knockoffs
- …and more.
I cover the basic dough here. You will want to make this up beforehand as it needs to rest for about an hour after making. It does refrigerate well for several days and should be able to be frozen as well.
Crispy Asian-style noodles
Get your cold ball of Iron Giant out of the fridge.
If you have a pasta roller, this would be a good time to use it. Otherwise, place on parchment or silicone mat and press down with your hand and flatten as much as possible. Cover with another sheet\mat, and using a rolling pin, roll out as thin as possible (this is a pretty stiff dough, would be a good time to cash in on payback if you have a teen that has misbehaved 🙂 ).
Roll out flat to about the thickness of one blade of your kitchen shears
Again, you have a pasta roller, this would be a good time to use it. If not, get out a pizza cutter or sharp knife and cut the dough into strips. You don’t have to be precise, just cut to widths between spaghetti or fettuccine, depending on the noodle style you want. Thin will be chow mein, wider the wide noodles (Hello, Hobbit is Captain Obvious, huh?). Lay on a wire rack to dry for about an hour.
You back? Has it been an hour? Are the strips a little dry but not hard? Good. Now heat up your oil in the fryer, small sauce pan, or small skillet. Bring it to about 350F.
Heat up a couple of cups of water with 2-3 tablespoons of salt in it. Bring to a rolling boil.
Drop the dried noodles into the boiling water and drop temp down to a slight boil. Stir several times so they don’t stick, then let them boil for 10 minutes or so.
Remove the noodles from the water and place on a kitchen towel to dry for 5-10 minutes so when you drop in the oil, you don’t end up going to the ER with grease burns. Ask me how I know…
You can try one if you want, trust me, you will only try one. Ugggh. Not tasty at all, unless you normal chew on tires.
Using the knife or cutter again, cut the dough into 1-1.5″ strips toss around so they don’t stick.
Take 8-10 cut strips and drop into the hot oil. You will need to move quickly, these fry in less than a minute. As soon as they hit the oil, they should start to quickly brown. Stir constantly to make sure all surfaces are getting hit with the oil.
As soon as the get dark but not burnt like this, remove them, and move to a plate covered with a paper towel to cool.
Once they are all done, drop in a bowl and enjoy, or put on top or bottom of your favorite Asian dish!!