Cold noodles, crispy rice paper wrappers — toss these textures on their heads with a bit of kitchen science. Shocking the noodles in boiling water keeps their texture firm, not slimy, while frying the rice paper wrappers sizzles the starch, curling and crisping them into puffy crackers. I usually fry a batch of these whenever I deep-fry, because they make such an easy accompaniment… that’s if they ever make it to the table. The great thing about both these ingredients is that once you’ve bought a pack, they can sit in your pantry forever.
Serves 4
500g broad beans (see Subs),…
