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Tong Cu Mian (Crispy Noodles with Sugar and Vinegar)

The people of the small Teow Chow Province in southern China like to serve this sweet noodle dish at the end of the meal. It offers an unexpected combination of sweet and sour. The dish symbolizes both a long and a sweet life, and would be welcome any time of…

The people of the small Teow Chow Province in southern China like to serve this sweet noodle dish at the end of the meal. It offers an unexpected combination of sweet and sour. The dish symbolizes both a long and a sweet life, and would be welcome any time of year.

Servings
2

Ingredients

  • 1/2 lb. thin, fresh egg noodles
  • 2 Tbs. vegetable oil
  • 2 Tbs. granulated sugar, or to taste
  • 2 Tbs. red vinegar, or to taste

Preparation

Steam fresh noodles over hot water for 30 seconds. Remove from heat, divide into two sections and set aside.

Heat oil in 8-inch skillet over medium heat. When hot, carefully place one section of noodles in skillet, twisting noodles into flat, pancake-like shapes. Pan-fry noodles until golden brown and crispy on both sides. Remove from heat, and drain on paper towels.

Place sugar and vinegar in separate small serving bowls. When noodles are cooked, place on platter, cut into sections, and serve with sugar and vinegar.

Nutrition Information

  • Calories 270
  • Carbohydrate Content 42 g
  • Cholesterol Content 35 mg
  • Fat Content 9 g
  • Fiber Content 1 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 10 mg
  • Sugar Content 13 g