For a condiment with almost nothing to it, these are incredibly tasty. I guess that's the power of deep frying? They're tasty to much just on their own and even better mixed into a bowl of steaming congee.

Fried Noodles

From Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Ingredients

• 1 (227g) package wonton wrappers, cut into 1cm (~0.5") wide strips
• peanut or corn oil, for frying

Directions

1. Heat wok or small pot over medium-high heat for 40 seconds or so.
2. Pour in oil to a depth of 2-3cm (~1").
3. When oil is hot, add a handful of noodles and stir them around.
4. Fry, stirring occasionally for 60-90 seconds.
5. Remove from oil with a spider/Chinese strainer and drain on paper towels.
6. Continue frying in batches until all noodles are cooked.