Deep-fried rice vermicelli is part of the staple diet in China. It is made from plain white noodles made from water and rice flour. Local people also call this dish ‘mi fen’. These noodles are so fine and thin that they don’t really need to be cooked. The simplest way to make rice vermicelli is by pouring hot water over it, allowing it to soak for about 10-15 minutes and then draining it out. The other includes more fusion and is considered to be tastier preparation is to deep-fry the noodles.
Here is how you make deep-fried rice vermicelli: To 21⁄2 inches of hot oil in a wok, add the noodles without softening them. In order to test the heat of the oil, drop a single noodle in the wok. If the vermicelli immediately puffs up and turns white, then the oil is ready. Make sure to fry the noodles in batches without crowding the wok. Drain the puffed noodles on paper towels and allow them to cool. The cooked rice strips are light, crispy and ready to be served.
There are different ways of consuming vermicelli – Rice Vermicelli Salad, Satay Rice Vermicelli and Curry Vermicelli, to name a few. Usually the vermicelli noodles are simmered in a broth with other ingredients such as beef balls or fish balls. They can also be served in a soup or stir-fried in a spicy, thick sauce.
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