Boiling Oil

• Unlike water, oil doesn’t really boil in the traditional sense. While water boils at 212 degrees Fahrenheit, when oil reaches high heat, it is called a smoking point -- it bubbles only in response to the introduction of a piece of food. It truly boil at extremely high temperatures. For example, peanut oil -- often considered the best oil for frying -- reaches its smoking point at 440 F, and olive oil’s smoking point is 375 F. You don’t need to bring oil to its smoking point to fry food. Usually, a recipe will specify what temperature is ideal for frying.

Cooking Noodles in Oil

• While frying uncooked dried noodles results in inedible, hard pasta, you can fry cooked noodles in oil to make as a snack or top a salad. In Chinese restaurants, or in the Asian foods section of your grocery store, find small chow mein noodles. They’re delicious straight from the bowl or on top of a Napa cabbage Asian slaw. To make fried noodles, cook your noodles according to the package’s directions, usually boiling them for 7 to 9 minutes. Drain the noodles and pat them dry with a paper towel to remove as much water as possible because water will sizzle if it comes in contact with the hot oil. Heat enough oil to cover the pasta in a deep fryer or heavy-bottomed saucepan to just below its smoking point. Add the pasta, fry until golden brown, remove with a slotted spoon and drain.

Pan-Frying Noodles in Oil

• If you want to make chow mein or a stir-fried pasta dish, you can also pan-fry your noodles to add richness and flavor, while achieving a more toothsome, even slightly crispy texture. In a skillet or wok, heat oil over medium heat and add your cooked, drained pasta. Heat, stirring occasionally, for about 1 minute. You can also stir-fry vegetables and meat prior to cooking the pasta and, when the pasta’s done, toss it all together with an Asian sauce, such as teriyaki.

Adding Oil to Pasta Cooking Water

• There is much debate as to whether adding a tablespoon or two of oil to your cooking water for pasta will help prevent the cooked noodles from sticking together. But oil and water won’t homogenize in this setting, and, if anything, the oil may unpleasantly coat your pasta, preventing sauce from sticking to it. To prevent pasta from sticking, cook pasta in a large pot so you don’t crowd the noodles, drain in a big colander, and toss with olive oil after cooking.