Separate rice vermicelli noodles by pulling apart the various sections into manageable amounts. Using scissors, cut the noodles into 4-5 inch lengths.

Heat the frying pan and oil until heated up then fry rice vermicelli then add salt

Tips: The key to making crispy noodles is hot enough oil. Be sure to test it before dunking in the noodles, or you'll waste them. To do this: Take a few longer noodle pieces in your hand and dunk in just the ends. When the oil is hot enough, the submerged parts will 'bloom' within seconds into puffy, crispy noodles