Crispy Noodles - the saga continues

[Guest guest]

Pat,

 

Thanks for trying them. I was going to do it in a few days. Maybe they

would taste better if you added salt or something. I appreciate it. Do you

cook the noodles in water first or just stick the dry ones in oil?

 

We just made a recipe we found on epicurious called rice and potato crepes.

It is an Indian dish made of fermented mung beans and rice and " stuffed " with

a spicy potato mixture. It was good but time consuming. In fact, it takes over

a day for it to ferment.

 

GB

 

Crispy Noodles - the saga continues

 

 

Tried a few noodles - rice sticks - in hot oil (omidawg, all my

principles shot!) and of

course they worked like a charm - puffed up in a second or two.

Suggest, if you're making

a whole bunch for a meal that you do a very few at a time and have

kitchen towels out

ready to drain them.

 

As my husband said, 'That looks nice . . . don't have any taste,

though, do they?' You can

tell how many years it must be since either of us tasted them - except

in, what is it? - mee

krob? Yeah, I think that's it. We sometimes share that in a crowd out

at a restaurant.

 

Nah, we'll save our calories for something else and stick with

traditional chow mein. But

thought I should report back :-)

 

love, pat

 

 

 

 

 

 

 

 

 

 

Brings words and photos together (easily) with

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[Guest guest]

> Thanks for trying them. . . . Maybe they would taste better if you added

salt or

something.

 

Oh yes of course :-) That's all they needed - a bit like popcorn in that.

 

I appreciate it.

 

>Do you cook the noodles in water first or just stick the dry ones in oil?

 

Stick the dry ones in oil - they puff right up and are ready to take out almost

immediately,

as you'll see. Break them up a bit first, of course, and as I say do a few at a

time. If you

have one of those spider things to hoist em out immediately it would help,

although I just

used the standard slotted kitchen utensil (and therefore probably collected more

oil than I

should have as I brought them out).

 

> We just made a recipe we found on epicurious called rice and potato crepes.

It is an

Indian dish made of fermented mung beans and rice and " stuffed " with a spicy

potato

mixture. It was good but time consuming. In fact, it takes over a day for it

to ferment.

 

Intriguing. Point is, was it worth the time? Could you do the fermenting part

overnight and

that way cut down on time? Apart from the fermenting, it still sounds like

several

processes, though. So many really good recipes are like that and they frighten

busy people

away. What was it called? I don't cook with mung beans, strangely, although I

used to

once. Funny the habits one gets into - and out of!

 

Thanks a bunch. love, Pat