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!

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