Crispy Rice Strip Basics

• Crispy rice strips are made from rice vermicelli noodles, a thin, wiry version of Asian rice noodles. Deep-fried in small nests, the noodles quickly puff within seconds of hitting hot oil. The crispy, puffed noodles are then used as a nest on which other foods are served. Unlike when cooking rice noodles, deep-fried rice noodles do not require soaking before frying, but instead are fried from their dried state.

Deep-Frying Basics

• Use a deep, thick-bottomed pot for deep-frying. Fill the pot with about 1 quart of a high smoking point oil, such as canola oil, peanut oil or vegetable oil, and heat it to 375 degrees Fahrenheit. Use a candy thermometer or deep-frying thermometer so you can monitor and adjust the temperature to keep it within this range for the best results. When making crispy rice strips, it is important you always use fresh oil so the strips come out perfectly white.

Into the Oil

• Pull apart the nests of rice strips from the package so you have a thin layer. Avoid adding layers thicker than 1/2 inch, as the outside will puff, while the inside will not. Using a spoon, lower the thin layer into the oil and it will begin to puff on contact. Use tongs or chopsticks to flip the noodles to the other side after just a few seconds. When both sides are puffed, remove the crispy rice strips and drain them on a paper towel.

Crispy Rice Strip Tips

• Look for rice noodles that are not packed too firmly in their package, as these are easiest to pull apart to make crispy rice sticks. Right before you serve the crispy rice sticks, press on them gently to break them apart into pieces. Add the strips to stir-fries at the end of cooking or toss them with both cold and hot salads for added texture. Use crispy rice strips within one day of cooking for the best quality.