This recipe appears in:Naomi Duguid's Coconut Sauce Noodles
Reprinted with permission from Burma: Rivers of Flavor by Naomi Duguid. Copyright 2012. Published by Artisan. Available wherever books are sold. All rights reserved.
- 1 cup dried egg noodles
- Peanut oil, for frying
Break or cut egg noodles into approximately 3-inch lengths. Heat 1 inch of peanut oil over medium-high heat in a stable wok or a wide shallow pot. When the oil is hot, toss in the noodles. If they start to brown immediately, lower the heat slightly. Fry, moving them around to prevent scorching, until they crisp and curl and just start to change color. Use tongs or a spider to lift them out of the hot oil, pausing to let excess oil drain off, then transfer to a plate. Pour off the oil; it can be used for another purpose. Fried noodles will keep for a week if stored, once completely cooled, in a well-sealed glass jar.