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World Cuisine  >  Chinese Foods, Grocery  >  Chinese Noodles
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Chinese Rice Sticks or Maifun -     1 lb
Manufacturer: Chinese / CHND150 - 1 lb

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Chinese Rice Sticks or Maifun

Asian Chinese Traditional Noodles

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Dried rice noodles are made from finely ground rice flour and water. This pasta is then extruded into opaque white noodles of varying thicknesses and sizes. One of the most common types is rice stick noodles which are flat and about the length of a chopstick; very thin rice stick noodles are sometimes called rice vermicelli. Deep-fried, they puff up instantly and become delicately crisp and light. Because they are absorbent and have little flavor of their own, they readily take on the taste and fragrance qualities of the foods with which they are cooked. They are a basic and extremely versatile food.


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RICE-STICK NOODLES WITH EXOTIC MUSHROOMS
Serves: 4 to 6

  • 8-ounce bundle rice stick noodles
  • 1 ounce dried shiitake or cloud-ear mushrooms
  • 2 tablespoons light olive oil
  • 1 teaspoon dark sesame oil
  • 1 medium onion, halved and sliced
  • 2 cloves garlic, minced
  • 2 cups firmly packed thinly sliced napa or savoy cabbage
  • 15-ounce can oyster (shimeji) or straw mushrooms
  • 2 tablespoons soy sauce
  • 1 1/2 cups liquid from canned and dried mushrooms
  • 1 1/2 tablespoons cornstarch

Bring water to a boil in a medium-sized saucepan. Immerse the bundle of rice sticks and soak for 20 to 30 minutes, or until they are al dente. When the noodles are done, drain them, place them on a cutting board, and chop in several places to shorten.

At the same time, combine the dried mushrooms in a heatproof dish with enough boiling water to cover them. Soak for about 30 minutes, then drain. Remove tough stems and cut them into thin strips about 2 inches long. Reserve the liquid.

In the meantime, heat the oils in a stir-fry pan or wok. Add the onion and stir-fry over medium heat until translucent. Add the garlic and cabbage and stir-fry over medium-high heat until the cabbage is tender-crisp. Add the mushrooms and soy sauce and stir-fry for another minute or so.

Use a bit of the mushroom liquid to dissolve the cornstarch. Pour the remaining liquid into the skillet or wok and stir in the dissolved cornstarch. Add the cooked rice sticks and toss the mixture together thoroughly but gently. Serve at once.

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