Rice Noodle Cloud Recipe

From Dorothy McNett's Recipe Book.

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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)
grapeseed oil or peanut oil for frying
1 can good quality tuna, or other cooked meat of choice
finely chopped vegetables, such as green onion, celery, tomatoes, cabbage, zucchini...whatever combo you have!
1/4 cup extra virgin olive oil
2 - 3 cloves of garlic, finely diced
2 tablespoons rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
snipped fresh parsley or cilantro for topping

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.

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