I want to show you how to cook rice noodles and make them crispy. This is extremely easy to make. There just some very important steps that you must follow. For starters it is absolutely necessary to have your oil at 350 degrees at all times. If you do not, you will waste your rice noodles and will have to throw them away. These also cook within seconds so make sure you have a paper-towel lined dish and your spatula ready before you start. Be careful not to burn them. Remove them as soon as they puff up or you will.
If you do not have a thermometer for your oil simply heat it for at least 10 minutes and test it by adding a small piece of bread into it. If it sizzles and fries immediately your oil is ready. Make sure to heat the oil after removing the crisp noodles and before adding a new batch.
These crispy thin noodles are a fantastic addition to lettuce wraps, a great snack and wonderful as a ‘bed’ for stir-fries and other Asian meals.
Here is what you need:
8 oz. rice noodles
2 cups peanut or vegetable oil
Fill a deep skillet or wok with the oil and heat it until it reaches 350 degrees.
Line a plate with paper towels and set aside. Break the noodles in half and separate them well. Place one noodle into the hot oil. If it crisps within seconds, your oil is ready. Grab a small handful of noodles – if you exaggerate the amount you will have a blob that will not crisp in the middle – and place them in the hot oil. They will crisp almost immediately. Flip the noodles for one second and then remove them from the oil. Do not over crisp these as they will burn very quickly. Allow the excess oil to drip from your spatula. Place them on the paper towels and salt them very lightly.
Repeat with all the noodles and enjoy.
CALORIES 71.59; FAT 3.44 grs (sat 0.38; mono 0.66; poly 1.41); PROTEIN 2.08 grs ; FIBER 0.03 grs; CARBS 8.06 grs; CHOLESTEROL 101.12 mg; IRON 1.44 mg; SODIUM 189.66 mg; CALCIUM 6.81 mg