Homemade topping for Asian dishes.
Boil noodles, and par cook only - do not cook fully.
Drain and wash with cold water thoroughly.
Spread on parchment paper and leave to dry for 30 minutes.
Sprinkle with cornstarch and toss well.
Heat oil in skillet.
Drop small piece of noodle in oil to check temperature is right - if there is no movement in the oil when you drop it in, it is not hot enough.
Keep hear medium high, and add a handful of noodles, spreading them out. Deep fry for 2-3 minutes, till they are golden brown.
Do this in small batches to maintain oil temperature.
Drain on paper towels and cool before using.
Store airtight for up to 10 days.