Crunchy soybeans are far more than a snack to us. They can also be used as a crunchy topping for Asian style noodle soups too, or as a topping to almost anything you like. And be careful, these beans can be additive too O(∩_∩)O~
It is super simple and easy to make crunchy soybeans at home. All you need is a little bit of time and patience, and of course, some soybeans!
Crunchy soybeans make perfect topping for Chinese noodles.
1 cup of soybeans
water for soaking
1 1/2 to 2 cups oil
salt to taste
Add soybeans to a bowl, along with water. Let it sit overnight.
Drain the soybeans. Add to a thick sauce pan. Add oil. I use a 2 quarts cast iron wok which is perfect for frying small batch of meat and vegetables.
Cook over medium low heat.
With a spoon, stir the beans from time to time to prevent uneven cooking.
A few minutes later, soybeans start to change colors.
They slowly darken the color.
Reduce the heat to low. DO NOT use high heat here. Otherwise, you might end up with burnt or chewy soybeans instead of crunchy ones.
The beans have been deep-fried over low heat for almost 30 minutes.
Now the color is beautifully golden brown.
Drain the beans and let them cool down in a plate lined with kitchen paper towel.
Sprinkle with fine table salt. Store in an air-tight mason jar up to 2 weeks after the beans are completely cooled.
I posted how to make noodles at home before: Homemade Noodles in Thick Pork Broth
Cook the noodles in boiling water for 45 seconds to one minute. Add to a bowl, along with soy sauce, sesame oil, Sichuan peppercorn oil, chili oil sauce, spicy ground beef with dice tofu, finely shredded cucumber, chopped cilantro, green onion, and of course, crunchy soybeans.
Use pair of chopsticks to toss everything together.
Bon appetite! O(∩_∩)O~