Fried Vermicelli

1. 1

   Cut the vermicelli bundle in half with scissors or sharp knife. Separate each half into small bunches.

2. 2

   Using tongs, carefully lower a bunch at a time into very hot, deep oil.

3. 3

   When vermicelli rises to the surface, remove immediately with tongs or slotted spoon. (The cooking time should be about four or five seconds.) Drain on paper towels. Crush vermicelli lightly.

No additional tips available.