Guest guest Posted March 1, 2006 Report Share Posted March 1, 2006 To have browned and crispier noodles, by all means try as I said. BUT for those crispy noodles, the kind that you say comes out of cans and are served in restaurants, deep-fry them in hot oil, it seems - without blanching first. Again, try a few and see how they work. Vermicelli should be fine too. So I read this a.m. Good luck. Quote Link to comment Share on other sites More sharing options...
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