This delightful treat had been dubbed “Chinese Noodle Candy” from the magazine I found it in ages ago, but I really can’t speak to that name. Just because chow mein noodles are one of the two (optional three) ingredients, it doesn’t sell me on the tokenizing of the name.
Regardless of possible cultural insensitivities this is possibly the easiest food I’ve ever created. And I’m a lazy chef.
Here’s what you need:
- Chow Mein noodles: I used a 6 oz. bag and made about 18 candies. Some recipes suggest larger bags – just do your thing.
- Chocolate chips: I used semi-sweet
- Bonus-(Nick) Jonas Ingredient: Pecans. Grab them if you want, but this is an optional ingredient because nuts are expensive.
It ain’t hard to make ‘em.
Throw your chocolate chips in a double boiler. If you don’t have one of those ritzy, sci-fi machines then use a pot like I did.
IF YOU OPT FOR THE CHEAP ROUTE AND USE A POT please be warned that your chocolate could, potentially burn quickly. With that in mind, melt it on low and stir a lot. Don’t be a hero.
Once your chocolate is melted (and if you choose to use nuts, throw them into the gooey creation) throw in the noodles.
Stir thoroughly until all of the noodles are coated. When everything is ready to go — in teaspoon size bundles of chocolatey sticks — drop the candies onto wax paper sheets. I opted for tin foil because, wait for it, I’m cheap.
Let them cool or freeze them to save for a midnight freezer run. Your life is completed with chocolate noodles, which no one even thought was a real thing until they read this (or am I the only one impressed by this?)