I cannot believe Christmas is less than a month away! It seems like it has been sneaking up on me faster each year but the main cause this year has been planning our wedding. Time is sure flying by when I’m stressed about rental details and invitations. I’ve been so distracted that I didn’t realize I said yes to every holiday party we have been invited to. This means Devin and I have FIVE-holiday parties to attend until Christmas this year! We can’t wait to share the season joy with everyone we love but man…I’m going to run out of food ideas!

We know we are not the only ones in this predicament and feel others may need new ideas past guacamole and bacon wrapped weenies. This is where we came up with the idea of doing 5 impressive unique appetizers to bring to holiday parties. This week we are sharing Simple Rice Noodle Crisps from 500 Appetizers. I love this book because it shares one recipe and then about 5 different variations of that one recipe.  500 Appetizers has a range of recipes from simple to truly impressive.

The recipe was really simple and the noodles were fun to work with for the first time! The first plop of noodles in oil was surprisingly explosive so that’s when we started to roll the seasoned noodles into a ball and then smashed them flat with parchment paper. Can’t wait for you all to try new appetizers this holiday season!  Stay tuned for mini stuffed mushrooms next week!

Can you believe this recipe is naturally gluten-free?

Simple Rice Noodle Crisps from 500 Appetizers by Susannah Blake.


4oz rice vermicelli

1 red chili pepper, seeded and finely chopped (we used red pepper flakes)

1 tsp. ground cumin

1 shallot, finely chopped


Vegetable oil, for deep-frying

Sweet Chili Sauce (for dipping)


Break the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to stand for about 5 minutes, until softened.

Drain the noodles well and return them to the bowl. Sprinkle the chili, cumin and shallot over the noodles, season with salt, and toss.

Heat about 2 inches oil to 375 F (190 C) in a wok.

Working in batches, drop tablespoonfuls of the noodles into the wok, pressing them flat using the back of a slotted spoon. Cook for about 2 minutes until crisp and golden, then lift out and drain on paper towels.

Serve immediately with sweet chili sauce on the side as a dipping sauce.

Looking for more appetizer ideas? Check out our Creamy Feta Stuffed Peppers! Perfect and easy to make for any holiday party.