This was excellent tutorial on noodles, thank you so much, I learned a lot and the glass, cellophane noodles are the ones I was looking for and how to perfect them, thank you!!!!
In college, one of my friends cooked and made fried cellophane noodles. I was shocked. He dropped in a jumbled ball of clear noodles…and the entire wok filled up instantly!!
Do you think these noodles would puff up the same if fried in salt only, or sand, like is done for some street foods like popcorn and others? Looking for different ways to add crispy texture without using as much oil in diet, thanks.
Hey Bear...I never tried salt or sand yet. If you are worried about oil then use microwave oven. It will puff up nicely. However in my test a few gets burn easily and not all part of the noodle puff. It is kind of uneven. Some people also use convention oven and spray oil on the noodles. Apparently it works too. I never tried this but if you did...do let me know how it goes. Good LUck!
Sorry cannot help you there. Never tried vesta chow mein before. You could try and test a few of strands of noodles. See if it will crisp up or not before you do a bigger batch. Most noodles will do but the crispiness differs. In our test the best is still rice based noodles. They will stay crispy longer than flour based noodles. Let us know if this vesta works or not. Love to know the result. Good luck
Blue Dragon used to do them, but no more. They crisped in a similar way to prawn crackers. That's the clue to replicating them. What our host hasn't discussed is a par-cook stage done for you: prawn crackers are made by reducing prawns to protein paste, mixing them with tapioca flour and baking powder, shaped into a sausage, which is steamed until integrated. It's then allowed to cool, before passing through a food processor slicer, then being dehydrated for storage. You can do much the same with eggs, producing a par-cooked egg paste which after drying on a tea-towel and cooling can be passed through a pasta machine to produce tagliatelli. That's a two-stage, roll to make lasagne sheets, then pass again through a tagliatelli noodle cutter. Allow to dry, the idea is to have as little water as possible in it, so perhaps dust with cornflour to stop things sticking.
@@djokovic1747 Yes, use tapioca flour instead of ordinary flour in making egg fettucini, cut to length straight from the roller cutter, and allow to dry. Voila
![What kind of noodles puff up in oil [ deep fried noodles ]](/img/logo.svg){kind=logo}
