CRISPY FRIED RICE NOODLES
I made this recipe because I cannot eat wheat gluten and wanted a crispy fried noodle. Most store-bought crispy noodles are wheat-based. Also, it is fun and easy to make these and they are very decorative and versatile. Can be seasoned with salt if desired, or can be dusted with powdered sugar and cinnamon for an interesting treat!
Provided by Catfish Charlie
Categories Chinese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a skillet to about 370°F.
- Mix together egg, water, rice flour.
- Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
- Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
- Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.
Nutrition Facts : Calories 751, Fat 73.9, SaturatedFat 5.5, Cholesterol 35.2, Sodium 11.9, Carbohydrate 21.2, Fiber 0.6, Sugar 0.1, Protein 2.6
MEE KROB (THAI CRISP FRIED NOODLES)
Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination -- your choice.
Provided by Daydream
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Gather all ingredients together before commencing to cook.
- Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
- Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
- Reserve 4 tablespoons of tamarind liquid for the sauce.
- Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
- Heat peanut oil until very hot (between 375 deg F and 400 deg F).
- Fry noodles in small batches until they puff up and turn light to golden brown each batch will only take a few seconds (allow oil to get hot again between batches).
- Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
- Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
- Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
- Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
- Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
- Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
- Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
- Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
- Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
- Mound the crisp fried noodles on a serving platter and spoon the sauce over.
- Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
- Serve immediately, as the noodles will soften after about 10 minutes.
Nutrition Facts : Calories 1772.6, Fat 169.1, SaturatedFat 29.8, Cholesterol 112.1, Sodium 1257.5, Carbohydrate 56.6, Fiber 2.4, Sugar 16.6, Protein 12.7
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