Fried Noodles
Recipe No. 217 from the U.S. Army's WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 217 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Boil noodles as in recipe for noodles and buttered crumbs. Drain thoroughly. Dry noodles between soft paper towels. Fry in deep hot fat (390° F.) 1 minute or until brown. Drain on slices of bread or paper towels. Sprinkle with salt.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 217, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.