Description
This Crispy Rice Noodles recipe creates light, airy, and golden puffed rice noodles using a quick frying technique. Perfect as a crunchy topping for salads, soups, or Asian-inspired dishes like PF Chang’s chicken lettuce wraps, these crisped vermicelli noodles add a delightful texture and flavor that lasts. Ready in just 8 minutes, this snack or garnish is easy to prepare with minimal ingredients.
Ingredients
Scale
Ingredients
- ¾ cup peanut oil (or canola oil)
- 4 ounces vermicelli rice noodles
Instructions
- Heat oil: Pour the peanut oil into a small pot, making sure there is at least 1 inch depth of oil. Set the pot over high heat and heat the oil for 3-4 minutes. Test if the oil is hot enough by adding a single vermicelli noodle. If it puffs up immediately, the oil is ready.
- Add noodles: Carefully add 1-2 tablespoons of vermicelli noodles at a time into the hot oil. Fry for no more than 10 seconds until the noodles turn golden and puffed. Flip them to puff the other side as well.
- Drain on plate: Line a plate with paper towels to absorb excess oil. Transfer the fried noodles onto the paper towel-lined plate. Repeat the frying and draining process with the remaining noodles.
- Serve: Enjoy the crispy rice noodles as a garnish for soups, salads, or dishes like PF Chang’s chicken lettuce wraps. Alternatively, season with salt or your favorite seasoning for a quick and crunchy snack.
Notes
- Use high smoke point oils such as peanut or canola oil for best results.
- Do not overcrowd the pot to ensure noodles puff evenly and crisp up quickly.
- Handle hot oil carefully to avoid burns.
- Store any leftover crispy noodles in an airtight container to maintain crunch.
- These noodles can be used as a crunchy topping for a variety of Asian dishes.
