Crispy Fried Noodles
Yield
6 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
vegetable oil
for deep frying |
|
| 4 | ounces |
rice vermicelli
|
* |
|
Syrup |
* | ||
| ¼ | cup |
water
|
|
| ¼ | cup |
tamarind juice
or lime juice |
* |
| 4 | tablespoons |
sugar
|
|
|
Seasonings |
* | ||
| ¼ | cup |
vegetable oil
|
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
tomato paste
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
|
To Finish |
* | ||
| ½ | cup |
mung bean sprouts
|
|
| 1 | tablespoon |
cilantro
|
|
| 2 | each |
scallions, spring or green onions
diced |
|
| 1 | teaspoon |
red pepper flakes
optional |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
vegetable oil
for deep frying |
|
| 115.6 | ml/g |
rice vermicelli
|
* |
| 0 |
Syrup |
* | |
| 59 | ml |
water
|
|
| 59 | ml |
tamarind juice
or lime juice |
* |
| 6E+1 | ml |
sugar
|
|
| 0 |
Seasonings |
* | |
| 59 | ml |
vegetable oil
|
|
| 3E+1 | ml |
onions
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
tomato paste
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 0 |
To Finish |
* | |
| 118 | ml |
mung bean sprouts
|
|
| 15 | ml |
cilantro
|
|
| 2 | each |
scallions, spring or green onions
diced |
|
| 5 | ml |
red pepper flakes
optional |
|
| 1 | wedges |
lemon
|
*
|
Directions
Heat the oil to very hot.
Drop a handful of uncooked noodles into the hot oil.
They will immediately puff up to several times their size.
Turn them over and quickly fry the other side.
Note: the entire process only takes a few seconds.
Do not let the noodles brown.
Drain on paper towels.
Make the syrup by combining the water and tamarind water with sugar in a small pot.
Cook over medium heat until it thickens.
Prepare the seasonings by heating 1 tablespoon vegetable oil in a wok or skillet.
Add the onion and garlic and stir-fry until lightly browned.
Add the tomato paste and soy sauce and stir-fry a further 3 minutes.
Clean the bean sprouts and remove the roots if you want.
Place the noodles in a large bowl and pour the syrup and seasonings mixture over them at once and mix thoroughly with your hands.
Add the bean sprouts, cilantro and green onions and mix again, being careful not to break the noodles into too small pieces.
Sprinkle with the red pepper flakes if desired and serve with the lemon wedges.
