The title for this recipe probably sounds a bit odd. The reason why I named it Vermicelli Puff Noodles because when you deep fry the
Sticks, they will puff up, turn all white and really light and crispy.
Make sure to have a prepared dish lined with paper towels and a utensil ready because the actual cooking process moves very quickly.
You can frequently find these delicate but delicious Thai crispy, puffed rice noodles served as a side dish at an Asian restaurant or topped on salads or any other meals or appetizers. These puffy, light noodles can even be served as a snack on their own with just a dash of salt.
Take a longer piece of pasta and dip the end in the oil to see if it is ready for frying; if it puffs up quickly, the oil is ready. Wait a little longer for the oil to heat up and retry if the noodle does not puff up within a few seconds.
I’d love to hear how it turned out if you tried this recipe and left a comment below. Even better, take a picture and add the hashtag #alenashomecooking to it on Instagram. I love seeing your creations.
There is no specific recipe needed to make these puffed rice noodles. You can prepare as much or as little as you need or want using only rice noodles and oil for frying.
Very thin rice noodles called rice vermicelli are commonly used in Asian cuisine. It is typically packaged in plastic and sold in Asian markets and the Asian foods section of some supermarkets. Because the rice vermicelli noodles are so thin, they don’t really need to be cooked; all you need to do is cover them with hot water in a bowl and drain them after 10 to 15 minutes, when they are soft. The noodles expand when deep-fried in hot oil to create a tangled, delicate, crisp nest that is frequently used as a garnish. Add the noodles to at least 1 1/2 inches of hot oil to deep-fry them without first softening them. Check the temperature of the oil by placing one noodle in it. The oil is ready if the noodle puffs up right away and turns white. Noodles should be fried in batches, taking care not to overcrowd the pan. As the noodles puff up, take them out and place them on paper towels to drain. Noodles that have cooled down can be kept for up to a week in an airtight plastic bag.
They do puff up but take time. These noodles are moist, so it takes time for them to dry and puff up. To prevent burning, you might need to lower the heat to medium, and keep turning the noodles. It should firm up nicely as you can see here.
FAQ
What are the Chinese noodles that puff up when you fry them?
Because the rice vermicelli noodles are so thin, they don’t really need to be cooked; to soften them, just cover them with hot water in a bowl, and drain them after 10 to 15 minutes, when they are ready. The noodles expand when deep-fried in hot oil to create a tangled, delicate, crisp nest that is frequently used as a garnish.
What type of noodles expand instantly?
These gluten-free crispy noodles are made with thin rice vermicelli (also known as rice noodles). Make sure to test with a few noodles first because the key to crispy noodles is having the oil hot enough so they expand immediately.
How do you make puffy noodles?
There is no need to rinse or boil the noodles. Separate them into small portions and carefully place them in the fryer. Make sure that oil is hot. If you want the dropped noodle to have a crispy texture, it needs to puff up right away.
