Chicken Salad With Rice Vermicelli Recipes

Ingredients:  • 1/2 Package (4oz) Rice Vermicelli • 2/3 Cup Oil (For Frying) • Pinch of Salt (Optional) • Chicken • Carrots • Onion • Beat Parsley • Lime • Fish Sauce Instructions:  • Break or cut the rice noodles to your desired size. (Scissors may be handy) • Heat a small frying pan or a wok and add the oil. (The bigger the pan, the more oil you will need to use). Heat the oil over medium heat until it is very hot. • Taking a small amount each time, (about a handful) deep fry the noodles for 2-5 seconds or until the noodles are puffed and crispy, turning them over once. Do not brown. To check if your oil is ready for frying, take a longer noodle piece and dip the end piece, if it puffs up within seconds, it is ready. If the noodle does not puff up within seconds, wait a little longer for the oil to heat up and try again. • Set your puffed noodles to drain on a paper towel and continue frying the rest of your noodles. The actual cooking process goes very quickly so be sure to have a utensil ready and a prepared dish lined with a paper towel. • Once you’re finished, sprinkle a pinch of salt on top if desired. • Boil the chicken and peal of the bones • Slice the vegetable to your desirable needs 8.Mix the fish sauce, lime and sugar into a large bowl 9.Put the crispy rice vermicelli and chicken and vegetable together and shake it well for better mix Enjoy!