Bean thread noodles, also called cellophane or glass noodles, are a common ingredient in Asian foods. These translucent noodles area made from the starch of mung beans. By themselves, they are nearly tasteless, but they absorb the flavors of sauces and spices. When fried, they cook up crisp and crunchy and can be eaten as a quick snack or served as a topping with meats and veggies to add texture and light flavor.
Things You'll Need
- Heavy saucepan
- Vegetable oil
- Slotted spoon
- Paper towels
Place 1 to 2 inches of vegetable oil in the bottom of a heavy saucepan. Choose a light oil, such as safflower or canola oil. Heavy oils, such as olive oil, may leave an undesirable flavor in your fried bean noodles.
Heat over medium heat until the oil reaches a temperature of 375 degrees Fahrenheit. Reduce the heat to maintain an even temperature. Test the temperature using a kitchen thermometer or the bread cube test: cut stale bread into cubes the size of croutons, drop the cubes into the oil and note the amount of time it takes for them to turn golden brown. Bread cubes brown in 40 seconds at 375 F.
Add a small handful of rice noodles to the oil. The noodles puff slightly and rise to the top of the oil as they cook and expand. The amount of noodles you fry at one time depends on the size of the saucepan and the depth of the oil.
Cook the noodles until they float and change from translucent to white or slightly browned. These quick-cooking noodles require only a few seconds to cook, so monitor them closely.
Remove the noodles with a slotted spoon and drain them on paper towels to remove excess oil.
Repeat the procedure until all noodles have been fried and drained.
Tips & Warnings
- Hot oil ignites quickly if allowed to overheat. Never leave the room when heating cooking oil. Remove from the heat immediately if the oil begins to smoke.
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