Crispy Rice Noodles

Ingredients

1 package thin dried rice noodles

3/4 to 1 cup oil (for frying)

Pinch of salt

Directions

Separate rice noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into 4- to 5-inch lengths.

Place oil in a wok or small to medium size frying pan (the smaller the pan, the less oil you will have to use). Heat oil over medium-high heat for a minimum of 1 minute.

When 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.

Now gently drop handfuls of noodles in the hot oil.

Have a utensil at the ready to quickly flip them once, then remove. The actual cooking time is only a few seconds.

Set puffed noodles to drain on paper towels and shake over a little salt if desired. Continue frying the rest of your noodles, reducing heat as you do so to medium.

Use your crispy noodles as a topping for lettuce wraps, soups, salads, and other Asian dishes.