Crispy Rice Noodles

Last updated 2026-11-08 — Traditional crispy rice noodles are made from a two-to-one ratio of glutinous oil rice and mung beans. The mung beans are peeled, soaked for three to five hours, then soaked together with the rice for about ten hours before being ground into a thick paste. A cast-iron flat pan is heated over low heat, coated with cooked vegetable oil, and the paste is ladled in using a wooden scoop or iron spoon, then spread evenly across the bottom of the pan. A wooden lid is placed on top for a short while before it's ready to be lifted and served. The finished crispy rice noodles come out round, vibrant green in color, with a slightly scorched bottom resembling crispy rice — hence the name. They can be cut crosswise into four pieces, stacked on a cutting board, and remain fresh for three to five days. Sliced into strips as wide as a finger, they are briefly blanched in boiling water and then served. People in Songtao love their food spicy, so this bowl of crispy rice noodles features bone broth seasoned with chili powder, along with tender pork knuckle or crispy meat floss made from other meats, resulting in a silky, rich, and comforting texture. When served with pickled hot peppers, the dish gains an unforgettable sweet-and-sour aroma.