How to Cook Cellophane Noodles to Be Crunchy
Cellophane noodles have many aliases, but whether you call them glass noodles, rice vermicelli, bean thread noodles or crystal noodles, these clear, thin threads are the star of many Asian dishes.
The typical way of cooking cellophane noodles is to immerse them in hot water until they soften and then toss them into noodle salads or stir-fry with vegetables, meat and sauces. For texture contrast, fry cellophane noodles to make a dramatic and crunchy accent to saucy dishes and salads.
Things You’ll Need
- Dried cellophane noodles
- Vegetable oil
- Dry paper towel
Heat about 2 inches of oil in the wok over high heat. You know the oil is hot when the surface glistens.
Pull a small bunch of noodles away from the large nest of noodles and use the tongs to place them in the hot oil.
Watch them cook; the noodles will crisp up in a matter of seconds. If they don’t crisp up right away, your oil isn’t hot enough.
Remove the noodles and set them on a dry paper towel to drain. Wait a few minutes before cooking the next batch of noodles.
Tips & Warnings
- If you don’t have a wok, a shallow saute pan will do. Use an oil with a relatively high smoke point to fry the noodles, such as peanut or canola.
- When served while still hot, the noodles make a nice contrast on cool salads, such as one made with baby spinach, orange segments, cucumbers and a ginger, orange and soy dressing.
- The noodles may spatter as they fry. Keep your distance so you don’t get burned.
- The noodles burn quickly if left in the oil more than just a few seconds.