Hot And Sweet Fried Noodles Recipe - Crisp fried noodles crumbles and served with hot and sweet sauce.

This recipe is from the book Flavours of the Orient.

Main Ingredients : Rice noodles(राईस नूडल्स ), Oil(ऑइल)

Cuisine : Oriental

Course : Noodles and Pastas

Hot And Sweet Fried Noodles

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Hot And Sweet Fried Noodles checkout Lime Noodles with Basil , Char Kuey Teow . You can also find more Noodles and Pastas recipes like Pasta with Meat Sausages, Mushroom Rissoto, Chicken Tikka Masala tossed with Pasta, Lasagne. Or try out these recipes from Oriental Cuisine like Spicy Fried Rice, Steamed Fish , Prawn On Sugarcane Stick, Tomato And Paneer Soup.

Hot And Sweet Fried Noodles Recipe - How to make Hot And Sweet Fried Noodles


Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Rice noodles soaked200 grams

  • Oil for deep-frying


  • Oil 2 tablespoons

  • Tofu cut into thin strips 200 grams

  • Garlic finely chopped 8 cloves

  • Spring onions finely chopped 8

  • Light soy sauce 1/2 tablespoon

  • Palm sugar 1 tablespoon

  • Vegetable stock 1 1/2 cups

  • Lemon juice 1 tablespoon

  • Red chilli flakes 2 teaspoons

  • For garnishing

  • Oil 3 tablespoons

  • Eggs lightly beaten with 4 tablespoons of water 4

  • Bean sprouts 1 cup

  • Spring onions shredded 4

  • Fresh red chillies seeded and chopped 2


Step 1

Heat sufficient oil in a wok and deep fry vermicelli noodles till golden and crisp. Drain and place them on an absorbent paper. To make the sauce, heat oil in a wok.

Step 2

Add tofu and cook over medium heat until crisp. Drain and transfer onto a plate. Add garlic and spring onions to the oil remaining in the wok and stir-fry till golden brown. Add soy sauce, sugar, vegetable stock, lemon juice and red chilli flakes.

Step 3

Cook, stirring, until the mixture begins to caramelise. Add the tofu and stir until it has soaked up some of the liquid. Take the wok off the heat and set aside. To prepare the garnish, heat oil in a pan. Pour in the eggs in a thin stream to form trails.

Step 4

As soon as the eggs set, lift them out and place on a plate. Crumble the noodles into the tofu sauce and mix well. Spoon this mixture into warmed serving bowls.

Step 5

Sprinkle with bean sprouts, spring onion, fried egg strips, red chillies and serve immediately.

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