Fried noodles

Encyclopedia : F : FR : FRI : Fried noodles

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

Char kway teow - Chinese-inspired dish commonly served in Malaysia and Singapore comprising stir-fried, flat rice noodles with prawns, eggs, beansprouts, fish cake, mussels, green leafy vegetables and Chinese sausage.
Chow mein - Dish featured in American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried flour noodles in Chinese.
Dry-fried beef with hefen - A Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions.
Fried sauce noodles - Northern Chinese dish of stir-fried pork and noodles served with sweet noodle sauce or hoisin sauce.
Hokkien mee - Chinese-inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients.
Japchae - A Korean dish made with cellophane noodles.
Lo mein - Cantonese-style stir-fried wheat noodles.
Mee Goreng - Spicy Malay stir-fried noodles common in Malaysia , Singapore, and Indonesia
Pad Thai - Thai-style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu.
Pancit bihon - Filipino stir-fried rice vermicelli.
Singapore chow fun - Not actually from Singapore, Cantonese dish of thin rice noodles stir-fried with curry powder, chicken, and vegetables.
Singapore chow mein - Same as above, but with wheat noodles.
Yakisoba - Japanese-style fried flour noodles.