Chinese Noodle Baskets

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• 8 ounces chinese style thin egg noodles
• water
• salt
• 3 cups vegetable oil

Recipe

• 1 add salt to water and bring to boil.
• 2 add noodles and cook according to package directions. drain.
• 3 place several layers of paper towels on cookie sheet and spread noodles over them.
• 4 let dry at least 8 hours.
• 5 brush inside of 5 inch strainer (with handle) with a some oil.
• 6 spread a 1/2 inch thick layer of noodles on the inside of the strainer.
• 7 brush the outside of another 5 inch strainer with oil.
• 8 place the second strainer rounded side down over the noodles in the first strainer. press lightly.
• 9 heat oil in wok over medium heat (about 375 degrees f).
• 10 carefully lower the two strainers (holding handles together), into the oil.
• 11 fry until noodles are golden, about 2-3 minutes.
• 12 remove from oil and place on the paper towels.
• 13 carefully remove the two strainers. run knife blades around the edge if necessary to loosen.
• 14 drain the baskets on the paper towels.
• 15 repeat to cook the remaining noodles.