Made from ground rice and water, rice stick noodles are widely available dried or fresh in a vast variety of sizes and textures. Rice vermicelli, thin rice stick noodles, are used in soups and are deep-fried for fillings, nests and garnishes. Medium rice stick noodles are added to soups, stir-fries and salads, and the larger variety is suitable in most Asian cooking. Rice vermicelli can often be confused with cellophane noodles, sold in shiny white bundles. Look for the word rice on the package.
Cooking:
Soften dried noodles in hot water for 15 minutes or cook in boiling water for 2-3 minutes. Stir-fry fresh noodles fro 2-3 minutes. Some thin rice stick noodles only require soaking in boiling water before adding to soups or stir-fries. Rice vermicelli can be deep-fried to create a crisp nest for serving stir-fry dishes.
Cooking:
Soften dried noodles in hot water for 15 minutes or cook in boiling water for 2-3 minutes. Stir-fry fresh noodles fro 2-3 minutes. Some thin rice stick noodles only require soaking in boiling water before adding to soups or stir-fries. Rice vermicelli can be deep-fried to create a crisp nest for serving stir-fry dishes.
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