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Gluten Free Crunchy Chinese Noodles

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“My celiac husband really missed crunchy noodles with his Chinese food, so we were thrilled when this recipe turned out so well.”

Ingredients Nutrition


  1. Heat oil to 370 degrees.
  2. Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency.
  3. If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't), take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need.
  4. Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides.
  5. Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles.
  6. Store in the plastic bag.

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