Rice Noodles with Crispy Shallots

Make delicious South East Asian noodles with not much more than store cupboard staples
By Matt Tebbutt
Rice Noodles with Crispy Shallots
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 1 hour soaking
  • Effort: easy


  • 1 X 250 g pack of dried rice noodles
  • splashes peanut oil
  • 1 cloves garlic, peeled, finely chopped
  • 45 g palm sugar, (substitute golden caster sugar if unavailable)
  • 4 tbsp lime juice
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp chilli oil
  • 1 tbsp sliced lemongrass
  • 4 tbsp peanuts, toasted and crushed
  • 1 small handful fresh mint, chopped
  • 1 small handful fresh coriander, chopped
  • 2 shallots, peeled, thinly sliced
  • 100 g plain flour

Tips and Suggestions

After softening noodles with water, they must be kept moist or they will turn hard. If you do not use them immediately, it is recommended that you cover the noodles with plastic wrap or a damp cloth. You can also keep noodles moist by soaking them in water, room temperature or refrigerated, for up to 2 days.

If the noodles are not softened completely before cooking, and are still hard while you are stir-frying, add 1/2 tsp. water (or more) to your skillet. Stir-fry until noodles are soft and water cooks away.

For tastier soup noodles, it is recommended to use one of these preparation methods before adding noodles to the soup. Preparing the noodles first, will make them less starchy in your soup, they will not clump and stick together.


1. Soak the dried rice noodles in a bowl of room temperature water for one hour, or until slightly al dente. Drain.

2. Bring a pan of water to the boil, then turn off the heat and add the rice noodles. Soak for 4-5 minutes, or until the noodles are softened but not mushy. Drain, then rinse under cold water until cooled, then drain again and set aside.

3. Heat the peanut oil in a wok and fry the garlic for 2-3 minutes, or until softened. Stir in the palm sugar until dissolved, then add the lime juice, fish sauce, soy sauce, chilli oil and sliced lemongrass.

4. Add two-thirds of the toasted peanuts and some of the chopped mint and coriander to the wok and quickly stir to mix. Add the drained rice noodles off the heat and toss well to mix.

5. Dust the shallot rings with plain flour. Add enough vegetable oil to cover the bottom of a frying pan, then fry the rings for 2-3 minutes, or until golden-brown and crisp. Remove and drain on kitchen paper.

6. To serve, pile the noodles onto serving plates and garnish with the crispy shallots, the remaining mint, coriander and toasted peanuts.

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