Stir-fried

Stir frying

Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...

• Beef chow fun - Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
  Scallion
  Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
  
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• Chow Chow - Nepali-style
  Nepalese cuisine
  Nepalese cuisine refers to the cuisines of Nepal. The cultural and geographic diversity of Nepal provide ample space for a variety of cuisines based on ethnicity, soil and climate. Nevertheless dal-bhat-tarkari is eaten throughout the country. Dal is a soup made of lentils and spices...
  
   stir fried noodles, often cooked with onion, vegetables and buff (water buffalo
  Water buffalo
  The water buffalo is a domesticated bovid widely kept in Asia, Europe and South America.Water buffalo can also refer to:*Wild water buffalo , the wild ancestor of the domestic water buffalo...
  
   meat).
• Char kway teow
  Char kway teow
  Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was typically prepared at hawker stalls especially in Penang, Malaysia.It is made from flat rice noodles of approximately 1 cm or...
  
   - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawn
  Prawn
  Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
  
  s, egg
  Egg (food)
  Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
  
  s, beansprouts, fish cake, mussel
  Mussel
  The common name mussel is used for members of several families of clams or bivalvia mollusca, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.The...
  
  s, green leafy vegetables and Chinese sausage
  Chinese sausage
  Chinese sausage is a generic term referring to the many different types of sausages originating in China. It is commonly known by its Cantonese name "Lap Cheong" or "Lap Chong" .-Varieties:...
  
  .
• Chow mein
  Chow mein
  Chow mein is a Chinese term for a dish of stir-fried noodles, of which there are many varieties.-Etymology:...
  
   - Dish featured in American Chinese cuisine
  American Chinese cuisine
  American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the original Chinese cuisine.-History:...
  
   and Canadian Chinese cuisine
  Canadian Chinese cuisine
  Canadian Chinese cuisine is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food available in Canada. This cooking style was invented by early Cantonese immigrants who adapted traditional Chinese...
  
  , also a generic term for stir-fried wheat noodles in Chinese.
• Drunken noodles
  Drunken noodles
  Drunken noodles is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. It is a stir fried noodle dish very similar to Phat Si Io, but with a slightly different flavor profile...
  
   - Thai dish of stir-fried wide rice noodles.
• Hokkien mee
  Hokkien mee
  Hokkien mee refers to fried noodles cooked in Hokkien style. Hokkien mee is served in many Southeast Asian countries and was brought there by immigrants from Fujian province in southeastern China.-Types:...
  
   - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
• Japchae
  Japchae
  Japchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...
  
   - Korean dish made with cellophane noodles
  Cellophane noodles
  Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
  
  .
• Lo mein
  Lo mein
  Lo mein is a Chinese dish with wheat flour noodles. It often contains vegetables and some type of meat or seafood, usually beef, chicken, pork, shrimp or wontons.-Etymology:...
  
   - American Chinese-style
  American Chinese cuisine
  American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the original Chinese cuisine.-History:...
  
   stir-fried wheat noodles.
• Mee goreng
  Mee Goreng
  Mie goreng is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso , chili, vegetables, tomatoes, egg, and acar...
  
   - Spicy stir-fried noodles of Malay origin. Common in Malaysia, Singapore, and Indonesia.
• Mee krob
  Mee krob
  Mi krop is a Thai dish; the name literally means "crisp noodles". It is made with rice noodles and a sauce that is predominantly sweet but can be balanced with an acidic flavor, usually lemon or lime. The sour/citrus flavor prominent in this dish often comes from the peel of a Thai citrus fruit...
  
   - Thai dish consisting of stir-fried rice noodles
• Mee siam
  Mee siam
  Mee Siam , which means "Siamese noodle", is a dish of thin rice noodles in spicy, sweet and sour light gravy. It is one of the popular one-dish meals in Singapore and Malaysia...
  
   - 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
  Pad see ew
  Phat Si Io is a Chinese-influenced stir fried noodle dish that is commonly eaten as street food in Laos and Thailand. It is also quite popular in Lao and Thai restaurants around the world....
  
   - Thai dish of stir-fried wide rice noodles.
• Pad Thai
  Pad Thai
  Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments Pad...
  
   - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu.
• Pancit bihon
  Pancit
  Pancit or pansit is the term for noodles in Filipino cuisine. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term pancit is derived from the Hokkien pian i sit which means "something conveniently cooked fast." Different kinds of...
  
   - Filipino stir-fried rice vermicelli
  Rice vermicelli
  Rice vermicelli are thin noodles made from rice and are a form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, which is another type of vermicelli....
  
  .
  • Pancit estacion
    Pancit estacion
    Pancit Estacion is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite, Philippines. Its main ingredient is mung bean sprouts . Its sauce includes corn starch, atsuete, tinapa and kamias....
    
    
  • Pancit Malabon
    Pancit Malabon
    Pancit Malabon is a type of pancit, or stir-fried noodle dish, which originated in Malabon City, Metro Manila, Philippines. It has a yellow-orange color due to a sauce that includes patis and crab fat...
    
    
• Rad na
  Rad Na
  Rat Na is a Thai-Chinese noodle dish. In Thailand the name of this dish is often pronounced as lat na as many Thais substitute the r for an l....
  
   - 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
  Yakisoba
  ', literally "fried noodles", is a dish often sold at festivals in Japan, but originates in China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen...
  
   - Japanese-style fried wheat noodles, flavoured with sosu
  Worcestershire sauce
  Worcestershire sauce , or Worcester sauce is a fermented liquid condiment; primarily used to flavour meat or fish dishes.First made at 60 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837 and...
  
  (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shoga
  Beni shoga
  is a type of tsukemono . It is made from ginger cut into thin strips, colored red, and pickled in umezu , the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.Beni shōga is not the...
  
  . Often served at festival stalls or as a filling for sandwiches.
• Yaki udon
  Yaki udon
  are thick, smooth, white Japanese noodles eaten with a special sauce, meat and vegetables. It is simple to make and a popular dish in Japan. It originated in Kokura, Fukuoka Prefecture after the Pacific War.-External links:*...
  
   - Japanese stir-fried thick wheat udon
  Udon
  is a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
  
   noodles.

Pan-fried

Pan frying

Pan frying is a form of frying characterized by the use of minimal cooking oil or fat ; typically using just enough oil to lubricate the pan...

• 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
  Wonton
  Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
  
  noodles - deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants