Fried noodles

Fried noodles are common throughout East and Southeast Asia. Many varieties, cooking styles, and ingredients exist.

Stir-fried

• Beef chow fun - Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions.
• Chow Chow - Nepali-style stir fried noodles, often cooked with onion, vegetables and buff (water buffalo meat).
• Char kway teow - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, beansprouts, fish cake, mussels, green leafy vegetables and Chinese sausage.
• Chow mein - Dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese.
• Drunken noodles - Thai dish of stir-fried wide rice noodles.
• Hokkien mee - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
• Japchae - Korean dish made with cellophane noodles.
• Lo mein - American Chinese-style stir-fried wheat noodles.
• Mee goreng - Spicy stir-fried noodles of Malay origin. Common in Malaysia, Singapore, and Indonesia.
• Mee krob - Thai dish consisting of stir-fried rice noodles
• Mee siam - Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
• Pad kee mao - Thai dish similar to pad see ew, but with more flavor.
• Pad see ew - Thai dish of stir-fried wide rice noodles.
• Pad Thai - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu.
• Pancit bihon - Filipino stir-fried rice vermicelli.
  • Pancit estacion
  • Pancit Malabon
• Rad na - Thai dish of stir-fried wide rice noodles.
• Singapore chow fun - Not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables.
• Singapore chow mein - Same as above, but with wheat noodles.
• Yakisoba - Japanese-style fried wheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shoga. Often served at festival stalls or as a filling for sandwiches.
• Yaki udon - Japanese stir-fried thick wheat udon noodles.

Pan-fried

• Hong Kong fried noodles - Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken, and/or seafood.

Deep fried

• Fried crunchy wonton noodles - deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants