Crispy noodles – gastronomicity. Passion for food


Crispy noodles

Thousands of years of history appear in this dish, which was born in China, but is now a regular part of the tables around the world. Chinese noodles, in any form, makes a delicious and light dish with one dish.


  • 1 bunch fresh coriander
  • 100 g rice noodles (rice noodles)
  • 300 g of sunflower oil
  • 1 clove garlic
  • 12 peeled shrimps
  • 1 broccoli flower
  • 2 tablespoons tomato sauce
  • 2 tablespoons sugar
  • 2 tablespoons lime juice
  • 1 tablespoon oyster sauce
  • 1 fresh chili (optional)


  1. Place the noodles in a large plastic bag and chop them, pressing by hand until you get pieces the size of noodles.
  2. Heat the oil very strongly in a pan. Pour a handful of noodles and as soon as they turn red and swell, remove them with a slotted spoon and leave them on absorbent paper. When drained well, transfer them to a serving source
  3. Chop the broccoli into shrimp-sized stalks.
  4. Leave about three tablespoons of oil in the wok and remove the rest.
  5. Fry the garlic until golden brown and remove. Add the broccoli and stew. Add the shrimp and turn it over.
  6. Pour the tomato sauce, sugar, lime juice and oyster sauce into a bowl. Mix well and add the noodles.
  7. Add chopped coriander and chili if you want to give it a spicy note.


Thanks for reading.
David from 55000 Recipes