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1 lb. thick spaghetti or egg noodles
1 quart peanut or corn oil

In a large pan, boil 3-4 quarts water. When the water reaches a rolling boil, add 1 tablespoon salt and gently drop in 1 lb spaghetti or noodles. Cook according to package directions (7-12 minutes normally). When the spaghetti is cooked 'al dente' (or is still firm to the tooth), drain and rinse under cold water.

Drain on clean paper towels and allow to dry on counter for 30-60 minutes. In hot weather, position spaghetti before a fan and refrigerate immediately when thoroughly dry.

When ready to serve, in a deep-sided heavy bottom pan, heat 1 quart peanut or corn oil to a temperature of 380F-390F degrees (or when a 1 inch cube bread will brown in about 30 seconds).

Gently lower 1/3 of the cold, thoroughly dry noodles into the hot oil, separating them, if necessary with a long handled fork or spoon. Cook until golden brown, then remove spaghetti using a large slotted spoon. Drain on paper towels and keep warm in oven while the remaining spaghetti is fried in 2 more batches (do not overload the pan). When cool enough to handle, break into 2-3 inch lengths.

Use these traditional Chinese noodles under rice or stir fries to add texture and crunch to Asian dishes. The noodles should be dry and light - if heavy and greasy, either the oil was not at the correct temperature or too many noodles were added to the hot oil at one time. Fry in small batches to prevent the temperature of the oil from dropping. It may also be helpful to use a frying thermometer.

Submitted by: CM
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