What kind of noodles do you use to make Chinese restaurant-style crispy noodles snacks? I mean the complimentary crispy noodles that can usually be found before your entrees arrive. The ones I always crave are wide (kind of like papardelle's width), greasy and have a rough, crumbly surface. My best guess would be that they cut up egg roll dough and fry it, but I tried that and it ended up with a flat surface and not as greasy---or as tasty!
Any advice on how to end up with the crispy noodles I'm looking for?