9 Rice noodles Recipes From 6 Cuisines.

Made from rice flour and water, sold fresh in soft sheets or dried in a range of widths from hair-thin vermicelli to broad ribbons. Dried ones should be soaked in warm water until pliable but still firm, then finished in the wok or the bowl of broth, because boiling them fully first guarantees mush. Fresh ones need loosening by hand and only a minute of heat. They break easily when stir-fried, so use a gentle folding motion rather than aggressive tossing.

9 recipes on this route