Step 1

Cut the dried vermicelli rice noodles into 4-5 inch lengths.

Step 2

Put the wok over a medium-high flame and pour the ¾ cup of canola oil. Heat up the oil which will take for about 1 minute. To test if your oil is truly ready, put the end of 3 noodle strands into the oil.  If the ends quickly puff up, then the oil is ready; otherwise, it is not.

Step 3

Gently drop the noodles into the hot oil. Put noodles per batch so that it can be easier for you to monitor them.  It only takes 5 seconds for one side to be cooked.  After 5 seconds, flip onto the other side and wait.  You’ll know that they’re cooked once they turned white and puffy.  Remove the noodles using a slotted spoon or tongs and transfer on a plate lined with paper towels.  The paper towels will absorb the excess oil and will render your noodles not too oily.

Step 4

Do the same procedure in Step no. 3 for the rest of the noodles.

Step 5

You can opt to sprinkle salt on the noodles or just leave them be. Serve the noodles with the lettuce and enjoy with every crunchy bite.