Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Yield: As Much as You Want!
- 1 package thin dried rice noodles, from your supermarket Asian section
- 3/4 to 1 cup oil for frying such as canola, sunflower, etc...
- pinch salt
- Separate rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into 4-5 inch lengths. Now place oil in a wok or small to medium frying pan (the smaller the pan, the less oil you will have to use). Heat oil over medium-high heat for a minimum of 1 minute.
- Tip:The key to making crispy noodles is having the oil hot enough. Be sure to test it before dunking in the noodles, or you'll waste them. To do this: Take a few longer noodle pieces in your hand and dunk in just the ends. When the oil is hot enough, the submerged parts will 'bloom' within seconds into puffy, crispy noodles. If this doesn't happen, remove the submerged parts and cut them off. Wait a little longer for your oil to heat up, then try again.
- Now gently drop handfuls of noodles in the hot oil. Have a utensil at the ready to quickly flip them once, then remove. The actual cooking time is only a few seconds. Set puffed noodles to drain on paper towels and shake over a little salt, if desired (I like mine this way). Continue frying the rest of your noodles, reducing heat as you do so to medium (or just above).
- Use your crispy noodles as a topping for lettuce wraps, soups, salads, and other Asian dishes. Crispy noodles also make a great snack (kids love them!). ENJOY!
Storing Crispy Noodles: Try to eat them up the same day, or store them in tupperware containers overnight or longer. How long they will stay crispy depends largely on the climate and level of humidity where you live.