Crispy Rice Noodles Recipe is a very healthy dish that can be served as lunch, dinner, or snack. In this recipe, know how to make crunchy fried rice noodles with its tips and tricks.
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This Crispy Rice Noodle recipe is an easy way to make your own takeout-style noodles at home. Simply make the dough, cook it, and you have a deliciously Asian-inspired meal in 15 minutes.
Crispy rice noodles recipe Ingredients
| Rice vermicelli | 250 grams |
| Oil | 2 Tablespoons |
| Sugar | 2 Tablespoons |
| Soy sauce | 2 Tablespoons |
| Vinegar | 4 Tablespoons |
| Tofu or Paneer – cut into 1/2″ pieces | 200 Grams |
| Eggs – beaten | 3 Pieces |
| Green chilies – chopped | 2 Pieces |
| Chopped coriander leaves | 1/4 Cup |
| Oil | 3 Tablespoons |
Crispy rice noodles Method
- Dip vermicelli quickly in a bowl of cold water for 5 minutes.
- Strain and leave in the strainer for 5-10 minutes for the water to drain out.
- Spread vermicelli on a plate and leave to dry.
- In a bowl combine sugar, soy sauce, and vinegar.
- Stir to dissolve the sugar.
- Heat 3 tbsp oil in a frying pan till hot.
- Add the tofu/paneer and stir-fry till slightly golden.
- Add the sugar mixture to tofu/paneer. Bring to a boil.
- Pour the beaten eggs into the tofu/paneer.
- Stir constantly until the egg is set and firm and almost dry. Keep aside.
- In a wok or kadhai heat the oil for frying till smoking.
- Add vermicelli in small handfuls to the hot oil.
- As soon as the vermicelli puffs up and becomes white, for about 2-3 minutes on high flame, remove and drain onto a paper.
- Continue until all vermicelli is fried. Allow cooling completely.
- Just before serving quickly lightly crush and mix together the crisp noodles and the egg mixture.
- Alternatively, you can top the tofu/paneer mixture on the crispy noodles at the time of serving.
- Sprinkle chili slices and chopped coriander leaves on top.
- Serve immediately.
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