- 4 dried Chinese mushrooms
- oil, for deep-frying
- 100 g (3½ oz)
- Put the mushrooms in a heatproof bowl, cover with boiling water and soak for 20 minutes. Drain and squeeze dry, discard the stems and thinly slice the caps.
- Fill a wok or deep fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the vermicelli in batches for