Recipes

GOLDEN NOODLES WITH CHILE DIPPING SAUCE
  • Ingredients
  • CHILI DIPPING SAUCE
  • 4 fresh red hot chilies, stemmed
  • 2 garlic cloves, peeled
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 full load of Chinese Egg Noodle dough made into vermicelli
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper to taste
  • ground cayenne pepper
  • 1/2 cup finely chopped green onion, including green tops
  • 1/2 cup finely chopped bamboo shoots
  • OR water chestnuts
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons minced fresh red hot chile
  • 3 eggs, beaten
  • oil for deep-fat frying
  • toasted sesame seeds for topping
  • soy sauce for dipping
Directions
  1. To make the dipping sauce, combine all ingredients in a food processor or blender and blend well
  2. Set aside
  3. Make vermicelli, cook until al dente, drain and transfer to a large mixing bowl
  4. Toss the pasta with the 2 tablespoons vegetable oil and season to taste with salt and black and cayenne peppers
  5. Stir in the green onions, bamboo shoots or water chestnuts, cilantro, and chile
  6. Add the eggs and mix well
  7. Pour the oil in a deep-fat fryer or deep saucepan to a depth of 2 inches and preheat to 360?F
  8. Using your hands, gently form the noodle mixture into loose balls about the size of golf balls, or larger, if desired
  9. Fry the balls, a few at a time, until golden brown, 3 to 4 minutes
  10. The noodles will separate during cooking to form irregular shapes
  11. Use a slotted utensil to help keep them intact as much as possible during frying
  12. Drain balls on paper towel and sprinkle with sesame seeds.
  13. This is a great appetizer and should be served hot with the chile sauce and soy sauce for dipping.


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