CRUNCHY RICE NOODLES RECIPES

Steps:

• Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ? cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.
• Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.
• Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.
• Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Steps:

• Cut the dried vermicelli rice noodles into 4-5 inch lengths.
• Put the wok over a medium-high flame and pour the ¾ cup of canola oil. Heat up the oil which will take for about 1 minute. To test if your oil is truly ready, put the end of 3 noodle strands into the oil.  If the ends quickly puff up, then the oil is ready; otherwise, it is not.
• Gently drop the noodles into the hot oil. Put noodles per batch so that it can be easier for you to monitor them.  It only takes 5 seconds for one side to be cooked.  After 5 seconds, flip onto the other side and wait.  You’ll know that they’re cooked once they turned white and puffy.  Remove the noodles using a slotted spoon or tongs and transfer on a plate lined with paper towels.  The paper towels will absorb the excess oil and will render your noodles not too oily.
• Do the same procedure in Step no. 3 for the rest of the noodles.
• You can opt to sprinkle salt on the noodles or just leave them be. Serve the noodles with the lettuce and enjoy with every crunchy bite.