crispy rice noodles

Fried Rice Vermicelli - easy rice noodles recipe stir-fried with chicken, bean sprouts and scallion. This noodle dish originated in China and Indonesia.  Learn how to cook vermicelli at home with this recipe!

Crispy Vermicelli Rice Noodles

Lettuce

Vermicelli rice noodles

Canola oil

Salt

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

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.

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.

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

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.

https://www.youtube.com/watch?v=M0ShHFQl7QE

These crispy fun noodles can be topped with any stir fry or simply used as a garnish on any dish for an extra crunch.
Here is the link to the written instructions for this recipe:
http://www.bellaonline.com/articles/art15606.asp

How to Make Crispy Rice Noodles

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Crispy Vermicelli Rice Noodles

The most viewed crispy rice noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine