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Fried cellophane noodles

Posted: Wednesday, January 13, 2010

1 (8-ounce) bag cellophane noodles

Made from mung bean flour, cellophane noodles, also known as glass noodles, "whoosh" to life in a matter of seconds when lowered into hot oil.

Peanut oil for frying

Break noodles in half. Pour oil to a depth of 1-1/2 inches into a deep frying pan, or wok. Heat oil to 375 degrees.

Place just a few noodles into the hot oil to test oil. If the oil is hot enough, the noodles will not puff up immediately. (The noodles will turn from clear to snow white.) Once the oil is the correct temperature, scatter some of the noodles into the hot oil. After the noodles puff up, remove them from oil with a slotted spoon onto a platter lined with paper towels to drain.

Continue to fry noodles in batches until all the noodles are fried.

Kitchen Ade note: Any noodles that do not will puff up immediately will never puff up and should be removed from the pan.



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