Noodle Crispy Snack Delight (Printable version)
Crunchy fried noodles tossed with spices, ideal for a savory snack or appetizer.
# What you need:
→ Noodles
01 - 5.3 oz dried thin noodles (egg noodles or rice vermicelli)
→ Seasonings
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon chili powder (optional)
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
07 - 1/4 teaspoon sugar
→ For Frying
08 - 2 cups vegetable oil (for deep frying)
# How To:
01 - Bring a large pot of water to a boil. Add dried noodles and cook for 2 to 3 minutes until just al dente. Drain and rinse under cold water to halt cooking.
02 - Spread noodles onto a clean kitchen towel and gently pat dry until as dry as possible to prevent oil splatter.
03 - Heat vegetable oil in a deep pan or wok to 350°F (180°C).
04 - Carefully add noodles in batches to hot oil. Fry for 2 to 3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
05 - While warm, toss noodles with salt, black pepper, chili powder, garlic powder, paprika, and sugar until evenly coated.
06 - Allow noodles to cool completely before serving to maximize crunch.
# Expert Advice:
01 -
- Takes barely thirty minutes from bare cupboard to party-ready snack.
- The seasoning hits that perfect sweet spot between savory and slightly spiced.
- Everyone asks what you did because store-bought crisps suddenly seem boring.
02 -
- Moisture is your enemy—wet noodles will steam instead of fry, and you'll end up with chewy disappointment instead of crackling joy.
- Don't crowd the pan; frying too many noodles at once drops the oil temperature and results in greasy, soggy noodles that never crisp up properly.
03 -
- Keep your oil at a consistent temperature by not adding too many noodles at once; the temperature will plummet and ruin everything if you overload it.
- Season the noodles immediately while they're still warm so the spices adhere better and create a more flavorful coating than you'd get if you seasoned them cold.