This recipe is part of the recipe for Chinese Chicken Salad


Makes about 4 servings


8 ounces Chinese rice vermicelli or bean threads
Vegetable oil for frying


  1. Cut bundle of vermicelli in half. Gently pull each half apart into small bunches.
  2. Heat oil in wok or large skillet over medium-high heat to 375°F. Using slotted spoon or tongs, lower a small bunch of vermicelli into hot oil.
  3. Cook until vermicelli rises to top, 3 to 5 seconds; remove immediately. Drain vermicelli on paper towels. Repeat with remaining bunches.

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