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.
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