Name: Crispy Noodle Salad
Yield: Serves 4
Cuisine: Chinese
Ingredients: 115 g/4 oz beancurd, cubed; fresh coriander sprigs; 115 g/4 oz rice noodles, rice vermicelli or rice sticks; 1 tbsp sugar; 3 tbsp light soy sauce; 3 spring onions, shredded; 300 ml/½ pint groundnut (peanut) oil, for deep-frying; 2 tbsp Chinese white rice vinegar or cider vinegar; 115 g/4 oz beansprouts; 1 fresh chilli, shredded; 2 garlic cloves, crushed; 2 tbsp finely chopped shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

300 ml/½ pint groundnut (peanut) oil, for deep-frying
115 g/4

Method

Heat the oil in a deep-fat fryer or wok until moderately hot. Deep-fry the noodles until crispy and puffed up. Using a slotted spoon, remove the noodles from the oil and drain on kitchen paper. You may have to do this in batches.
Reheat the oil until very hot and deep-fry the beancurd cubes until golden. Remove and drain on kitchen paper.
For the dres

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Crispy Noodle Salad

Ingredients

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