DEEP FRIED NOODLES (FRYING ANTS)
Cut the noodles into shorter lengths before frying. Using a kitchen shears, cut into lengths of approximately 3 to 4 inches.
Heat oil, approximately 3 inches in depth, in a wok or deep-fat fryer to 190°C or until it is smoking. Vegetable oil or peanut oil can be used.
When oil is properly heated, place the noodles in the hot oil (the noodles should not be presoaked). Within a couple of seconds the noodles will puff up and be slightly browned. Use a slotted spoon to turn the noodles over in the hot oil and cook for a few seconds more, until second side is slightly browned.
Using the slotted spoon, lift the noodles out of the oil and place them in a dish or on a plate lined with paper towels to allow oil to drain.
Keep in mind that the noodles will puff up to almost four times their size in width when adding them to the hot oil. Cook the noodles in small batches to allow for expansion while frying.
When you are finished deep-frying, the remaining oil can be cooled slightly, strained, placed in a container and stored for later use.
Recipe and photo: Elize de Kock