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Rice Noodle Cloud
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 oz. thin rice noodles (may be known as rice sticks or rice vermicelli)
Heat oil to a depth of 1 - 2 inches in wok or stir fry pan until a haze appears but not burning. Quickly add noodles in batches in the hot oil. They will pop up and sizzle right away. Remove when they are crispy and white, do not let them brown. Remove with a slotted spoon or strainer and place on paper towels. Repeat in small batches. Arrange the tuna with vegetables on a plate, and cover with a noodle cloud. In glass measuring cup whisk the olive oil, garlic, vinegar, salt and pepper and drizzle over the noodles Sprinkle with parsley or cilantro.
Recipe created 1998-09-07.