Also known as
mai fun (Cantonese),
mi fen (Mandarin), or rice stick noodles. Very
versatile, they can be used in
spring rolls, soups and puff up when deep fried. Although the Chinese call these rice sticks, Vietnamese and Thai rice sticks are different - don't get them
confused. They have a neutral taste and and are usually sold dried in bundles.
To Cook: For stir fry or salads, start by pouring boiling water over dry
noodles and allowing them to soak for 6-7 minutes. Stir fry noodles can simply be
rinsed and used. Salad noodles may need another minute of cooking at a boil on the stove after soaking.
For soups, cook in plenty of
boiling water for about 2 minutes. Rinse in cold water (to stop the cooking process and keep your noodles from getting too
slithery) and drain.
To deep fry, drop them straight into your hot oil. they will puff up to about four times their original size like those
weird flat sponges.
Fun!