Recipe

Ingredients

1 clump Sapporo Long Kow Vermicelli (sotanghon)
4-6 scoops of Ice Cream
Candy Sprinkles
Oil, for deep frying

Soak raw Sapporo Long Kow Vermicelli noodles in tap water for one minute. Separate and divide into two.
Deep-fry the noodles in hot oil until it puffs and the color turns to white. Drain on paper towels.
Arrange fried vermicelli on plate. Top with ice cream and garnish with sprinkles.

10 mins

good for 2 pax

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