Fried noodles

 ( East Asian Cuisine ) 

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

• Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and Scallion
• Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat with prawns, eggs, , fish cake, mussels, green leafy vegetables and Chinese sausages
• Chow chow – Nepalese cuisine-style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India

• Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine; also a generic term for stir-fried wheat noodles in Chinese
• Hakka noodles – Indian-Chinese style fried noodles, commonly known as desi chow mein
• Drunken noodles ( phat khi mao) – 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
• Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles ( kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
• Lo mein – American Chinese-style stir-fried wheat noodles
• Mee goreng - fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka
• Mee siam – Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
• Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia
• Mie Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
• Pad thai – Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
• Pancit – Filipino stir-fried rice vermicelli
• Pancit estacion
• Pancit Malabon
• Phat si-io – Thai dish of stir-fried wide rice noodles
• Rat na – Thai dish of stir-fried wide rice noodles
• Shanghai fried noodles
• Singapore chow fun/Singapore-style rice vermicelli – 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
• Yaki udon – Japanese stir-fried thick wheat udon noodles
• Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches

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

• Fried crunchy wonton noodles – deep-fried strips of wonton wrappers, 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 prawns.
• Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
• Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

• Buldak Bokkeum Myun
• List of noodle dishes