chow mein noodles
Also known as: crispy noodles
Thin wheat noodles that have been deep-fried or otherwise cooked crisp and are sold ready to eat straight from the can or bag -- not the same as the soft, stir-fried noodles a chow mein dish is named for. Used as a crunchy topping, scattered over Asian-style soups and salads the way croutons top a Western salad.
Buying guidance
Sold shelf-stable in a can or bag, usually near other Asian ingredients or with salad toppings. Any brand is essentially interchangeable.
Substitutions
- Wonton strips, fried -- a similar crunchy garnish with a slightly different texture.
- Crushed rice crackers -- gluten-free option with a comparable crunch.
- Omit entirely -- the dish loses a textural garnish but is otherwise complete.
Tips & common mistakes
Adding them too early lets them go soft and soggy in a hot soup -- sprinkle them on right before serving, table-side if possible, rather than stirring them into the pot.
Storage
Keeps for many months, sealed, at room temperature. Once opened, reseal tightly, since exposure to air makes them go stale and lose their crunch within a week or two.