Crispy Fried Rice Noodles Recipes

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THAI CRISPY RICE NOODLES



Thai Crispy Rice Noodles image

Make Thai crispy rice noodles for topping a variety of Asian dishes, like lettuce wraps and salads. When placed in oil, they puff up in seconds.

Provided by Darlene Schmidt

Categories     Appetizer     Snack     Ingredient     Condiment

Time 13m

Yield 4

Number Of Ingredients 3

1 8.8-ounce package thin dried rice noodles
3/4 to 1 cup oil (for frying)
Optional: pinch of salt

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.)

Nutrition Facts : Calories 378 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 127 mg, Sugar 0 g, Fat 14 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

CRISPY FRIED RICE NOODLES



Crispy Fried Rice Noodles image

I made this recipe because I cannot eat wheat gluten and wanted a crispy fried noodle. Most store-bought crispy noodles are wheat-based. Also, it is fun and easy to make these and they are very decorative and versatile. Can be seasoned with salt if desired, or can be dusted with powdered sugar and cinnamon for an interesting treat!

Provided by Catfish Charlie

Categories     Chinese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 large egg
1 cup sweet rice flour
1/4 cup water
1/2 quart canola oil (for frying)

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.

Nutrition Facts : Calories 751, Fat 73.9, SaturatedFat 5.5, Cholesterol 35.2, Sodium 11.9, Carbohydrate 21.2, Fiber 0.6, Sugar 0.1, Protein 2.6

SUNNY'S EASY CINNAMON SUGAR CRISPY NOODLES



Sunny's Easy Cinnamon Sugar Crispy Noodles image

Provided by Sunny Anderson

Categories     dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 4

Vegetable, peanut or canola oil, for frying
One 14-ounce package thin dry rice noodles
Kosher salt
Cinnamon sugar, for dusting

Steps:

  • In a large pot or wok over medium-high heat, add about 1 inch oil. Heat until it swirls and reaches 375 degrees F. Line a baking sheet with paper towels.
  • Separate and break the noodles into 4- to 6-inch sections. Test the oil with a few strands; they should almost instantly get puffy. When the oil is ready, add the noodles in batches and cook until puffy, then remove to the paper towels. Season with a pinch of salt and a dusting of cinnamon sugar over the top.

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

MEE KROB (THAI CRISP FRIED NOODLES)



Mee Krob (Thai Crisp Fried Noodles) image

Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.

Provided by Daydream

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

6 ounces dried rice vermicelli
1 1/2 inches tamarind pulp
3 cups peanut oil
2 eggs, lightly beaten with a
1 pinch salt
4 cloves garlic, finely chopped
6 green onions, finely chopped
1 fresh red chile, sliced
4 ounces boneless pork or 4 ounces chicken, finely chopped (optional)
4 ounces shrimp, peeled,deveined and finely chopped (optional)
4 tablespoons tamarind juice (see steps 2 and 3)
4 tablespoons fresh lime juice
4 tablespoons palm sugar or 4 tablespoons brown sugar
3 tablespoons Thai fish sauce
2 teaspoons lime zest (preferably kaffir)
2 teaspoons tomato paste
1 cup bean sprouts, rinsed
1/2 cup cilantro, roughly chopped
1 fresh red chile, sliced
1/2-1 cup firm tofu, diced (optional)

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.

Nutrition Facts : Calories 1772.6, Fat 169.1, SaturatedFat 29.8, Cholesterol 112.1, Sodium 1257.5, Carbohydrate 56.6, Fiber 2.4, Sugar 16.6, Protein 12.7

CRISPY CHINESE NOODLES (RESTAURANT STYLE)



Crispy Chinese Noodles (Restaurant Style) image

These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.

Provided by OdaMae

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 8

Number Of Ingredients 2

2 cups vegetable oil, or as needed
1 (10 ounce) package egg roll wrappers

Steps:

  • Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
  • Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg

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