Crispy Fried Rice Noodles Food

HOW TO MAKE CRISPY FRIED NOODLES AT HOME

Steps:

• Boil the noodles with salt and a teaspoon of oil till al dente. My rule of thumb is to boil the noodles for 60 seconds less than the package instructions.
• Immediately drain them in a colander and wash them thoroughly with cold water.
• Once they are completely drained, spread them out in an even layer on a sheet or parchment paper and leave them out to dry for 30 minutes.
• After 30 minutes, sprinkle the noodles with cornflour and toss them well.
• Heat oil in a cast iron skillet or frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it's hot enough. If there is no movement in the oil when you drop the noodle, it's not hot enough.
• Keep the heat to medium high, and add a handful of noodles to the oil, spreading them out. Deep fry them for 2-3 minutes till they are a deep golden brown. Do this in batches so that the temperature of the oil does not drop down significantly once you add the noodles.
• Drain them out on some tissue paper and let them cool completely before using. You can store them in an airtight container for up to 10 days.

THAI CRISPY RICE NOODLES

Steps:

• Gather the ingredients.
• Separate the rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into strips 4 to 5 inches long.
• Place the oil in a wok or small to medium frying pan. The smaller the pan, the less oil you will have to use. Heat the oil over medium-high heat for a minimum of 1 minute.
• Take a few longer noodle pieces in your hand and dunk just the ends into the hot oil. If 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.
• Once the oil is ready, gently drop handfuls of the noodles into the hot oil.
• Have a utensil at the ready to quickly flip them once. The actual cooking time is only a few seconds.
• Set the puffed noodles to drain on paper towels. Sprinkle a little salt over them if desired. Continue frying the rest of your noodles. (You may need to reduce the heat to medium to avoid burning.)

CRISPY FRIED RICE NOODLES

Steps:

• Heat oil in a skillet to about 370°F.
• Mix together egg, water, rice flour.
• Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
• Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
• Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.

MEE KROB (THAI CRISP FRIED NOODLES)

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.

CHINESE "FRIED" RICE NOODLES

Steps:

• Heat 5 or more cups water in microwave until boiling (about 8 minutes in a 600-watt microwave). Remove from microwave; add vermicelli to water. Allow to soak for 15-20 minutes.
• Juliennne or thinly slice green onions, carrot, and garlic. Place in microwave-safe bowl and toss with sliced mushrooms and water chestnuts. Microwave for 7-9 minutes on high, until tender.
• Pour some (not all) of the mushroom juice off and add sauces and seasonings to vegetable mixture.
• Return rice noodles to microwave, and cook on high about 7 minutes.
• Toss with vegetable mixture and serve!