Crispy Rice Noodles Are Incredibly Simple To Make At Home

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For those who grew up on a more Western diet, wheat noodles were probably a common treat on pasta night and during large family gatherings. In many Asian households, though, the more common type of noodle would be made with rice flour instead.

According to BFF Asian Grill & Sports Bar, rice has long been a staple crop in East Asia, especially where the crop has been linked to Chinese creation myths as a gift from the gods. It is also a crop that typically thrives in the humid environment of the region's rural areas. China Agricultural University experts say that rice noodles were originally invented around the time of the Qin dynasty (259-210 B.C.) when northerners invaded the south and were unable to enjoy their usual dish of wheat noodles. Instead, noodles were made using rice as their base, and the rice noodle was invented.

One great way to enjoy rice noodles is to use crispy fried noodles in a dish. Instead of steaming or boiling these noodles, they are fried in oil, and can be used as a base, topping, or final garnish. They make great additions to unique Thai salads and tofu lettuce wraps, per Better Homes & Gardens, and can be added to red curry soup or a vegetable stir-fry recipes.

How to make crispy rice noodles

While you can buy crispy rice noodles from companies like La Choy, the best ones are made at home. Thankfully, making these noodles is not only easy, but also remarkably quick.

Spruce Eats says that the key to making perfectly crispy noodles is to get the temperature of the oil just right. The noodles should fluff and crisp up almost instantly once they're in the oil. If the oil isn't hot enough though, then the noodles will just float for a while and burn.

To get started, you'll need a packet of vermicelli rice noodles and a wok. Food and Meal says to fill the wok with roughly ¾ cup of canola oil and place it over medium-high heat. Separate the noodles as best as you can, and cut them into four to five-inch strips. Test the oil after a few minutes by dipping one end of a noodle into the oil. If it puffs up quickly, you're ready to go. Otherwise, hold off a little longer and test again with a fresh section of rice noodle.

It's important to have a flipping tool like a tong handy once you add noodles to the oil, as they will cook up quickly. The noodles should only need a few seconds to cook on each side if the oil is hot enough. Then let them cool down on a paper towel, and enjoy!