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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil to 370 degrees. | 2. Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency. | 3. If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't), take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need. | 4. Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides. | 5. Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles. | 6. Store in the plastic bag. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
rice flour	1	cup	sweet	578.28	126.6054	9.401	2.2436
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
canola oil	1/2	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.