Fried bean thread noodles

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • Vegetable oil
  • 2 or 3 bundles of dried bean thread (saifun) noodles



Pour at least inches (4 cm) of oil into a very dry deep saucepan and place over medium-high heat; heat to about 400°F (205°C) on a candy thermometer. Line a tray with paper towels or a paper bag and have a slotted spoon or skimmer handy.

Break the noodle bundles roughly in half. (You might want to do this over a large bowl or the sink to catch stray broken bits.) When the oil is hot, drop one half-bundle at a time into the oil; the noodles should immediately expand to fill the pan and rise to the surface of the oil—press down on the mass of noodles gently with the slotted spoon to make sure all the noodles are puffed, then remove them to the paper towels to drain. The noodles should be in the oil for 5 to 7 seconds at most. Repeat with the remaining noodles. Serve atop soups or salads. (When the oil is cool, strain it into a clean dry container and save for another use.)