Cook narrow, dried noodles in a large quantity of boiling salted water for 15 minutes, or fresh noodles until tender (3 to 4 minutes); drain, and place on paper towels to dry, turning occasionally, for 20-30 minutes.

Have a heavy deep Dutch oven filled to about half full with vegetable oil heated to 375°F to 400°F., or until a 1-inch cube of bread browns in 60 seconds.

Deep fry a small quantity of the noodles at a time. Any water left in the noodles will cause the oil to spatter and bubble so be sure the pan used is deep enough and have a spatter screen ready. When the noodles are light brown, remove from the oil, and drain on paper towels.

Note: If making homemade noodles from scratch, 1/2 teaspoon of baking powder can be used to make puffier noodles.

Use these as you would use the dried Chow Mein noodles in the can or bag. They go well under a vegetable stir-fry to add crunch and texture.