Fried noodles

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Mie goreng, Indonesian fried noodles served in Bali

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

Fried noodle dishes[edit]



  • 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


  • Fried crunchy wonton noodles – deep-fried strips of wonton wrappers,[4] served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
  • I fu mie, Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables chicken or prawn.
  • Mie kering, Chinese influenced deep fried crispy noodle from Makassar, Indonesia. Also known as Kurum Kurum in a singular part of Pakistan.
  • Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

See also[edit]


  1. ^ Yarvin, B. (2014). A World of Noodles. Countryman Press. pp. 131–132. ISBN 978-1-58157-686-3.
  2. ^ Saw, B. (2011). Betty Saw's Best Noodle Recipes. Marshall Cavendish International (Asia) Private Limited. p. 70. ISBN 978-981-4484-98-5.
  3. ^ Shurtleff, W.; Aoyagi, A. (2014). History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 353. ISBN 978-1-928914-71-6.
  4. ^ Tourondel, L.; Scicolone, M. (2015). Bistro Laurent Tourondel: New American Bistro Cooking. Houghton Mifflin Harcourt. p. 49. ISBN 978-0-544-79251-7.